
Cleveland Sorosis 
I Conk Book 
























































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To the Members of “ 

The Cleveland Sorosis 

nrHE business firms whose names 
aj patron¬ 


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Class 

Book 


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Copyright N° 


COPYRIGHT DEPOSIT. 



Copyrighted 1916 

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immittee. 




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THE CLEVELAND SOROSIS COOK BOOK 


The Cities were Never Made 

for the Children. 


The youngsters need plenty of room in 
the open to romp, play and tumble 
about—fresh air, sunlight, green grass 
and the song of the birds all help to 
develop a splendid physical foundation 
for the child, which is so essential to 
the later mental development. 

The Willowick Park Allotment 

is just such a place. Elegantly situated 
on the lake front, east, with a back¬ 
ground of natural forests. Here the 

0 

children can fish and swim and play : ; 

>»» 

with blue Lake Erie before them. A 
restful place for father, too, after a day 
in the city—in fact, 

It’s an Ideal Home for All the Family 

All the Year! 


OIVE ACRE LOTS 

Main 2471 Central 5152-L Main 2850 

Eddy 2704-W 





THE CLEVELAND SOROSIS COOK BOOK 


Archibald R. Thompson 


Real Estate, Insurance and Loans 


330 Williamson Building 


C, I will loan your money on approved first mortgage 
security at six per cent, interest. No charge to 
you. 


C. I will write your insurance at the best possible 
* rates. 

.<£ If you wish to buy, sell or rent real estate, let me 
serve you. 


CI aim to give intelligent, courteous, efficient 
service. 


|\PR 28 1316 




THE CLEVELAND SOROSIS COOK BOOK 


1 


CONTENTS 


Page 

Cocktails, - - - - - 3 

Soups, ------- 5 

Fish and Shell Fish, ----- 11 

Meat, Meat Substitutes and Poultry, - - - 15 

Vegetables and Macaroni, 23 

Entrees, - - - - - - - 29 

Salads and Salad Dressings, - - - - 33 

% 

Eggs, ------- 45 

Cheese, ------ 47 

Sandwiches, - - - - - 51 

Bread, - - - - - - - 55 

Breakfast Cakes, Rolls, Biscuits, Etc., - - - 63 

Pies, ------- 69 

Puddings and Sauces, - - - - 75 

Creams, Ices and Desserts, 87 

Cakes and Icings, - - - - - - 95 

Small Cakes, Cookies and Doughnuts, - - 111 

Shortcake, - - - - - - * - 119 

Jellies and Preserves, ----- 121 

Pickles and Relishes, - - - - - 123 

Beverages, - - - - - 129 

Confectionery, ------ 131 

Miscellaneous, ------ 135 




2 


THE CLEVELAND SOROSIS COOK BOOK 


THAT OLD 
BRASS BED 

WE - WILL - MAKE - IT - LOOK - LIKE - NEW, - ALSO- 
CHANGE-THE-FINISH - OR-DESIGN - IF - DESIRED- 
TO-THE-LATEST-IN-BRASS-BEDS. 

Call us up, or drop us a card, and our representative 
will call and give you estimate. 


THE COLONIAL BRASS BED CO. 

1838 CENTRAL AVENUE 
Phone Cuy. Central 7029-K 



CLEVELAND, OHIO. 















THE CLEVELAND SOROSIS COOK BOOK 


3 


COCKTAILS 


MINT COCKTAIL 

One can Hawaii pineapple, 2 oranges, sweeten to taste 
and flavor with after dinner mints, crushed. Sprinkle a little 
pulverized sugar over also. 

—Mrs. J, A. Green. 


JELLO- FRUIT COCKTAIL 

Dissolve 1 pkg. orange Jell-O in a pt. of boiling water. 
Stand in a cold place. Cut baskets *out of oranges. Save the 
pulp and juice, and add cup pineapple cubes, cup white 
grapes cut in halves and seeded, cup Maraschino cherries, 
and j /2 cup sugar. When Jell-O begins to thicken add the 
fruit and set in a cold place. Serve in orange baskets or in 
sherbet glasses. Any fresh fruit can be used. 

OYSTER COCKTAIL 

Mix 2 tsp. grated horseradish, tsp. tobasco sauce, 2 
tblsp. tomato catsup, juice of 2 lemons, about 1 tsp. salt. Serve 
with raw oysters. 

—Mrs. Perry L. Hobbs. 

OYSTER COCKTAIL 

One pt. oysters, 1 cup tomato catsup, 1 pimento, sliced; 
1 tblsp. horseradish, Worcestershire and cayenne pepper to 
taste, juice of lemon. 

OYSTER COCKTAIL 

Put into long stemmed glasses small oysters. To each 
glass add 1 tblsp. lemon juice, pinch salt, dash of paprika, 1 
tblsp. catsup, tblsp. horseradish and a drop of tobasco. 
Serve with salted wafers. 




4 


THE CLEVELAND SOROSIS.COOK BOOK 


I The Euclid-Forty Sixth Street 

MARKET 

The Most Sanitary Market 

in the United States 

Open daily from 7:00 a. m. to 6:00 p. m. 

Saturday from 7:00 a. m. to 10:30 p. m. 

If you come to our market you can select your food. 

If you phone to your store you accept what they 
send you. 

DELIVERY SERVICE 

JOHN A. TRUNDLE GEO. T. TRUNDLE. JR. 

TRUNDLE BROS. 

EAST END BAGGAGE, EXPRESS AND 
LIGHT MOVING 

10623 Morison Ave., N. E. 

Eddy 1568-W Cleveland, O. 


ACME EMPLOYMENT CO. 

308 Superior Ave., N. W. 

Competent Women for Washing, Ironing and Cleaning 

by the day 

Main 2610 Cent. 6120 


Bell, Garfield 1482-J 


Princeton 1671-K 


JOHN HELMER 

MEDIUM AND HIGH GRADE FURNITURE 

Repairing, Refinishing, Upholstering 
a Specialty 


8707-11 Hough Ave. 






THE CLEVELAND SOROSIS COOK BOOK 


5 


SOUPS 


CREAM ASPARAGUS 

One large bunch asparagus cut into small pieces, keeping the 
head of asparagus by itself. Boil the heads and other in separate 
dishes. When very tender put the stalk part through colander. 
Put into double boiler 1 qt. milk, heat, then add 1 tblsp. corn¬ 
starch, pinch of salt, JJ tsp. white pepper, big piece of butter. 
When creamy add the asparagus, both the strained and head 
tops, a dash of nutmeg. Serve cubes of hot buttered toast. This 
amount serves six persons. 

—Mrs. John Schmehl. 

CREAM OF CELERY SOUP 

Tw6 cups white stock. 3 cups celery cut in inch pieces, 2 cups 
boiling water, 1 sliced onion, 2 tblsp. butter, 3 tblsp. flour, 2 cups 
milk, 1 cup cream, salt and pepper. Parboil celery in water 10 
minutes. Drain, add stock. Cook celery until tender and rub 
through seive. Scald onion in milk, remove onion, add milk to 
stock, bind, add cream and season with salt and pepper. 

—Mrs. F. H. Waterman. 

CREAM OF CELERY SOUP 

Cut down 1 large stalk of celery including all the tops. Cover 
with water and boil for half an hour. Strain and add 1 pt. cream 
sauce, made by rubbing 1 tblsp. each of flour and butter together 
over fire and gradually adding 1 pt. hot milk. Stir all over the 
fire for 5 minutes. Season with salt and pepper. 

—Miss Helen Sheridan. 

CREAM OF CELERY SOUP 

Cut up 1 large bunch of celery into small pieces, cook in 
boiling water until tender. Then mash through a colander. Put 
1 pt. milk, 1 pt. cream into double boiler, bring to boiling point. 
Then 1 tblsp. cornstarch, Jj tsp. white pepper, salt, big lump of 
butter. Then add the mashed celery. Cut up green part tops 
of celery and add to cooked milk, just before serving. 

—Mrs. John Schmehl. 





6 


THE CLEVELAND SOROSIS COOK BOOK 


CLAM SOUP 

Six large clams, 1 cup diced potatoes, 2 tblsp. onion, cut fine, 
1 tblsp. cut parsley, 1 tsp. salt, % tsp. pepper, % tsp. thyme, 3 
cups water, 1 cup milk. Put potatoes and onions on to boil. 
When tender add clams chopped fine with the parsley, salt and 
pepper. Boil 3 minutes. You can also add egg noodles. 

—Mrs. Chas. Musselman. 

CONSOMME SOUP 

Chop \ l / 2 lbs. lean beef, 1 onion and a carrot together; stir 
in 1 egg, shell and all; then add 3 qts. cold stock, put in a granite 
or porcelain kettle and let it come to a boil. Skim thoroughly. 
Boil slowly for 15 or 20 minutes, then strain through a cloth, and 
the consomme is ready to serve. If due attention is given to this 
soup it will be as clear as amber. 

—Mrs. W. H. Valway. 

MILK AND EGG SOUP 

One qt. milk, 2 eggs, p 2 cup flour, \y 2 tsp. salt, a dash of 
paprika, J4 tsp. nutmeg, 1 tblsp. cut parsley or chives. Put the 
milk on to heat; when it comes to the boiling point set the pan in 
boiling water. Mix the flour with a little cold water until thick 
and smooth; to it add the eggs, and beat well for 2 minutes; then 
add slowly to the hot milk; add salt, paprika. 

PEANUT-BUTTER SOUP 

Three cups milk, 1 cup hot water, y 2 cup peanut butter, 1 tsp. 
salt, y 2 tsp. nutmeg, 1 tblsp. cornstarch, a dash of pepper. While 
the milk is heating mix the peanut butter with the hot water until 
smooth; then add to the boiling milk; mix the cornstarch with a 
little cold milk, and add to the hot milk; add the salt, pepper and 
nutmeg; boil for 3 minutes. Serve with small crackers. 

TOMATO BISQUE 

One qt. can of tomatoes, put on stove with a pinch of baking 
soda. Place in double boiler 1 qt. milk, 1 pt. cream, piece of 
butter size of a walnut, tblsp. flour, salt and pepper to taste. 
Just before serving combine two mixtures. 

—Mrs. Jane D. Pierce. 

TOMATO SOUP 

Stew 1 pt. tomatoes for half an hour and add y 2 tsp. soda. 
Stir until froth disappears and strain. Set on stove and add y[ 
cup fine cracker crumbs, 1 tsp. butter. Lastly stir in 1 pt. boil¬ 
ing milk. 


—Mrs. Will S. Campbell. 




THE CLEVELAND SOROSIS COOK BOOK 


7 


CREAM OF TOMATO SOUP 

Strain through a sieve a qt. of ripe tomatoes. Season with 
salt, pepper, a pinch of ginger and a little sugar. Sprinkle y\ 
tsp. soda over this and heat; do not boil. Into another vessel 
put the same amount of milk, a cup to each cup of tomatoes. 
Make a paste of a tblsp. of butter and flour and thicken milk and 
let boil. Remove this from the flame and pour into' it very 
slowly the tomato liquid. Never boil the mixture. Serve at 
once. A tblsp. of whipped cream to each serving adds greatly. 

—Mrs. O. C. Saum. 

VEGETABLE SOUP 

Three qts. of stock, 34 head cabbage, 1 carrot, 3 onions, 3 
potatoes, chopped; 1 cup tomatoes, 2 stalks celery cut fine; add 
to the stock and boil 1 hour; season to taste. If liked y 2 cup un¬ 
cooked rice may be added. 

—Mrs. W. H. Valway. 

VEGETABLE SOUP 

Put a small soup bone in cold water. Let simmer for 3 
hours. Add to this 1 onion, 1 carrot and 1 potato which has 
been chopped line and % cup rice. Peas, corn, tomatoes and 
chopped celery may also be added. Season with salt, pepper 
and a little sugar. 

SPINACH SOUP 

Four cups white stock, 2 qts. spinach, 3 cups boiling water, 
2 cups milk, Ft CU P butter, 3/3 cup flour, salt, pepper. Wash, 
pick over and cook spinach 30 minutes in boiling water to which 
has been added Ft tsp. powdered sugar and ]/% tsp. soda. Drain, 
chop and rub through sieve. Add stock, heat to boiling point, 
bind, add milk, and season with salt and pepper. 

—Mrs. F. H. Waterman. 



8 


THE CLEVELAND SOROSIS COOK BOOK 


SOUPS 



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THE CLEVELAND SOROSIS COOK BOOK 


9 


SOUPS 








10 


THE CLEVELAND SOROSIS COOK BOOK 


FISH AND SHELL FISH 




THE CLEVELAND SOROSIS COOK BOOK 


11 


FISH AND SHELL FISH 

BAKED WHITE FISH 

Sprinkle the fish with salt and fill with stuffing, and sew 
or skewer the edges together. Cut gashes on each side across the 
fish and put strips of salt pork into them. Grease the baking 
sheet and place the fish on it; dredge with flour, salt and pepper, 
and put the sheet into a baking pan with pieces of pork fat. 
Baste every 10 minutes. Serve with a sauce. For fat fish do not 
use so much pork. 

Stuffing for Fish 

Two c. bread crumbs, 1 tsp. onion juice, 54 tsp. salt, 1 tsp. 
chopped parsley, f/g tsp. white pepper, 1 tsp. capers or chopped 
pickle, Cayenne, 54 c. melted butter. 

Sauce for Fish 

One pt. boiling water, 54 tsp. salt, 1-3 or 54 c. butter, 1 tbsp. 
lemon juice or vinegar, 54 c. flour, Cayenne, 1 tbsp. chopped 
parsley. 

Prepare in the same way as white sauce. Hard-cooked eggs 
may be chopped or the white sliced and the yolks pressed through 
a sieve and added to the sauce. 

Miss Ivy Kraft. 

CHICKEN A LA KING—(Made of Tunny Fish) 

One pt. white sauce, 1 can tunny fish, 1 can mushrooms, 1 
small can sweet peppers, mix, add yolks of 2 eggs just before 
taking from fire, serve on toast. 

Mrs. W. W. Holliday. 

FRICASSED OYSTERS 

Two tbsp. butter 1 pt. oysters, 1 tsp. salt, pepper, cayenne. 
Place all the ingredients except the oysters in a chafing dish or 
covered pan. When hot add oysters and shake the pan con¬ 
stantly. When the oysters are cooked firm, drain them and place 
them where they will keep hot. Add enough cream to the liquid 
to make one cup and use it in the following sauce: 2 tbsp. butter, 
2 tbsp. flour, 1 cup cream and liquid, 1 tsp. lemon juice, 1 egg, 
salt and pepper. Cook ingredients except egg and lemon juice 
as a white sauce. Beat the egg until light and pour the hot sauce 
over it gradually. Add the oysters and lemon juice gradually 
and when hot serve on toast or in patties. 


Miss Ivv Kraft. 




12 


THE CLEVELAND SOROSIS COOK BOOK 


LOBSTER NEWBURG (For Three People) 

Two medium sized lobsters, 2 oz. sweet butter, \y 2 pt. cream, 
6 yolks of eggs, 1 glass sherry, 1 pinch cayenne pepper, salt to 
season; boil live lobsters for 25 minutes in salt water with pars¬ 
ley, cool; remove from shell and cut in slices. Fry in sweet but¬ 
ter with pinch of cayenne pepper and salt to season, cover with 
cream and let simmer for 5 minutes, remove from stove and let 
stand for 3 minutes, whip egg yolks and add a little cream, add 
cream and yolks of eggs, also Sherry to taste, add very slowly. If 
too thick add a little cream; if too thin a little egg yolk. Serve 
with hot toast. 

Henri S. Rigo, Chef-Steward, The Hollenden Hotel. 

LOBSTER A LA NEWBURG 

Two lbs. lobster, y± cup butter, J / 2 tsp. salt, few grains 
cayenne, 2 egg yolks, slight grating nutmeg, 1 tblsp. Sherry, 1 
tblsp. brandy, y cup thin cream. Remove lobster meat from 
shell and cut in slices. Melt butter, add lobster and cook 3 min¬ 
utes. Add salt, cayenne, nutmeg, Sherry and brandy; cook 1 
minute, then add cream and yolks of eggs slightly beaten and 
stir until thickened. Serve with toast. You may also use green 
peppers. 

Mrs. Harry L. Davis. 

SALMON LOAF 

Remove skins, bones etc. from a can of salmon, mix into 
this 1 tblsp. of melted butter (not hot) ; beat 2 eggs lightly and 
add to them 1 cup hue bread crumbs with pepper and salt; add 
to fish, put in mold or in buttered dish in form of a mold, and 
steam 1 hour. 

SAUCE FOR SALMON LOAF 

One cup boiling milk, thicken with 1 tblsp. cornstarch and 1 
tblsp. of butter rubbed together; add the liquor of the salmon; 
add 1 egg beaten light, little pepper; put egg in last. Pour over 
loaf. 

Mrs. J. A. Green. 

SALMON LOAF 

Hone and mash 1 can salmon; mix 1 cup bread crumbs, 
salt and pepper with salmon; mix 1 tblsp. butter and 1 tblsp. 
flour together and stir into 1 cup boiling milk and mix with sal¬ 
mon. Bake on greased plate 15 minutes. Rake on same plate 
you serve from. 

Mrs. Will S. Campbell. 






THE CLEVELAND SOROSIS COOK BOOK 


13 


SCALLOPED OYSTERS 

One pt. oysters, yolk 1 egg, J4 cup milk or cream, salt, pepper 
and lemon juice, J4 cup oyster liquor, celery extract, 2 tblsp. 
butter, 1 tblsp. flour. Heat the drained oysters in tblsp. butter ; 
also beat together 1 tblsp. butter, flour, liquor, milk, egg and sea¬ 
soning. Also heat together 1 qt. bread crumbs, 2 tblsp. butter, 
salt and pepper. Place crumbs in dish, then oysters and sauce, 
then more crumbs and remainder of sauce; bake about 20 minutes 
in sharp oven or until a nice brown. 

Mrs. Jennie Jackson. 

BAKED SALMON 

One can salmon, 4 eggs beaten light, 4 tblsp. melted butter 
(not hot), 1J4 cups flne bread crumbs, season with pepper and 
salt; chop fish fine, rub butter in until smooth. Stir everything 
together and bake. 

SAUCE 

One and one-half cups of milk heated to a boil, thickened 
with 1 tblsp. of cornstarch, liquor from salmon, 1 tblsp. butter, 1 
raw egg. Put egg in last very carefully. Boil 1 minute, salt to 
taste. Pour over salmon. 

Mrs. Perry L. Hobbs. 

STEAMED SALMON LOAF 

One lb. can of salmon, 2 /t, cup bread crumbs, 2 eggs beaten 
lightly before adding to mixture, 2 tblsp. melted butter, 1 tblsp. 
minced parsley, J4 tsp. of salt, pepper and mace. Steam 1 hour. 

DRESSING 

One cup milk thickened with 1 tsp. cornstarch, lump of but¬ 
ter; strain liquor from fish and add to thickened milk just before 
serving. 

Mrs. John Schmehl. 

TUNNY FISH ON TOAST 

Drain off oil, steam thoroughly, place on toasted bread and 
serve with cream sauce. 


Mrs. Carroll. 



14 


THE CLEVELAND SOROSIS COOK BOOK 


The Siebold Bros. Co. 

CHOICE MEATS 

@,v© 

8601 Hough Ave. 13552 Euclid Ave., E. C. 

1414 E. 105th St. 1042 Parkwood Drive 

TELEPHONE CONNECTIONS 


THORNE BROS. 

Dealers in High Grades of 

FRESH AND SALT MEATS 


GAME, POULTRY 
FISH and SEA FOODS 

1604-1606 Prospect Ave. North 1546 


A. BRIMICOMBE 

8526 Hough Ave. 


GROCERIES 


Phone Service 


Auto Delivery 












THE CLEVELAND SOROSIS COOK BOOK 


15 


MEATS, MEAT SUBSTITUTES, POULTRY, ETC. 

FILET MIGNON UNIVERSITY 

Saute a small tenderloin; when done place on a platter 
with an artichoke bottom filled with macedoine; put perigord 
sauce over it. Garnish steak with 3 strips of anchovies. Serve 
very hot with maitre de hotel sauce. 

—The University Club, City. 

LAMB WITH GREEN BEANS 

One lb. neck of lamb (left in 1 piece), 1 qt. green beans. 
Prepare the beans. Place them with the meat in a kettle and 
cover with water. Boil until the meat is tender. To serve, 
place meat on large platter and bank the beans around it as 
a garnish. 

—Mrs. Frank Kraft. 

LAMB STEW 

Breast of lamb cut in small pieces, brown slowly with a 
little butter in an iron kettle. When well browned take out 
and place in stew pan with 2 carrots, 1 onion and 1 green pep¬ 
per. Cover with water and stew slowly till well done. May 
put in dumplings if desired. 

—Mrs. Martha Martin, Woman’s Club. 


PORK CHOPS 

Take as many chops as desired, have cut thick; salt and 
pepper them and place in roasting pan. Then lay a thick 
slice of potato on each chop, add salt, then a thick slice of 
unpeeled tomato, add salt; 1 ring of green pepper on top of 
tomato. Then sprinkle chopped or grated onion on top. Put 
almost enough water to cover meat and cook slowly for 3 
hours. 

—Mrs. A. F. Arthur. 

A DELICIOUS WAY FOR COOKING PORK CHOPS 

Two lbs. or less of pork chops, potatoes, seasoning, pep¬ 
per and salt, milk to cover. Peal and slice potatoes, place 
layer of potatoes in bottom of pan or baking dish; over this 
place a layer of chops, then a layer of potato. Cover with milk 
and season, and bake for hour. Serve from baking dish. 

—Mrs. F. F. Conner. 



16 


THE CLEVELAND SOROSIS COOK BOOK 


PLANK STEAK EN CASSEROLE 

Cut steak in pieces ready to serve. Roll in flour, fry in 
butter and bacon drippings until well browned on both sides. 
Remove steak to casserole and add \y 2 cups boiling water in 
spider; thicken with \y 2 tblsp. flour made smooth, to which 
is added 3 tblsp. tomato catsup and 1 tblsp. Perrin’s sauce. Al¬ 
low to boil up well, pour over steak and bake 1 y 2 hours in slow 
oven. 

—Mrs. John D. Anderson. 

HAMBURG STEAK 

To make Hamburg steak palatable mix a tblsp. flour with 
cup milk and add to the meat before frying. A little onion 
also helps. This makes the meat moist and is better baked 
in a shallow pan than fried. 

—Mrs. Lucy S. Brooks. 

PORTERHOUSE STEAK, BROILED 

Trim off superfluous fat. Grease broiler with some of 
the fat, place meat in broiler. Broil over a clear fire, turning 
every 10 seconds for the first minute to sear surface, thus pre¬ 
venting escape of juices. After first minute turn occasionally 
until well cooked on both sides. Steak cut 1 inch thick will 
require about 7 minutes if liked rare; about 9 minutes if 
well done. 

—Mrs. H. J. Hartzell. 

TO COOK ROUND STEAK IN A MOST APPETIZING 
MANNER 

Two lbs. round steak or less, 1 tblsp. lard or butter, 1 car¬ 
rot, 1 onion, 1 green pepper, 1 can tomato soup, seasoning, salt 
and pepper. Take a 2-lb. round steak about an inch thick, rub 
flour on both sides. Melt on pan 1 tblsp. lard or butter, then 
place steak on pan and brown on both sides. Slice thin over 
steak 1 carrot, 1 onion, and 1 small green pepper. Over this 
pour one can of tomato soup and season. Pour over all enough 
water to fill pan. Cover tightly and simmer gently on top of stove 
for y 2 hour without turning. This is sufficient to serve six people. 

—Mrs. F. F. Conner. 

STEAMED STEAK 

One lb. round steak cut into individual pieces. Fry small 
onion. Season steak and dip in flour. Fry brown, make gravy 
and pour over all. Put into bowl and steam 2 hours. Adding- 
tomato or catsup improves it. 

—Mrs. S. R. Green. 



THE CLEVELAND SOROSIS COOK BOOK 


17 


SPANISH STEAK (Or Creole) 

Select 2 or 3 lbs. of sirloin or round steak, about 1 inch 
thick. Clip all around to keep from curling. Place in deep 
earthen dish or casserole. Cover with a sauce made as fol¬ 
lows : One pint can tomatoes (or 4 or 5 large fresh ones, 
skinned) ; y 2 cup water, 2 finely chopped onions, 1 finely 
chopped sweet green pepper, y 2 tsp. paprika, salt and pepper 
to taste. Bake in a covered dish in a moderate oven for 3 
hours, adding a little water occasionally, so that when the 
meat is cooked there will be y 2 pint of gravy. Thicken this 
gravy with a little cornstarch dissolved in cold, sweet milk. 
Make a drop dumpling crust as follows: Two eggs, whites 
and yolks (beat separately) ; 1 y 2 cups sweet milk, 2 tblsp. 
of the gravy, *4 tsp. salt, 54 tsp. sugar. Stir well. Then add 
1 y 2 cups flour into which has been sifted \y 2 tsp. baking pow¬ 
der. The batter should run thickly but smoothly from the 
spoon. Drop the batter with a spoon over the meat and gravy, 
returning to a medium oven. Bake until a rich golden brown. 
To serve: Lift out the dumpling crust, arrange on platter, . 
garnish with parsley. Add a little finely minced parsley to 
the meat and gravy. (Do not stir it in, however). Plain 
baked or boiled Irish potatoes are served with this meat 
course. 

—Mrs. W. Harper. 

JELLIED VEAL 

Six lbs. of veal, salt, pepper, 1 tsp. sage, 2 tsp. whole mixed 
spices. Cook until meat is tender. Remove from kettle and 
when cold cut meat in small pieces. Save the liquor, adding 
water enough to make 2 qts. Strain and heat, adding 1 box 
Knox gelatine which has been previously soaked in *4 cup 
cold water for a few minutes. Mix meat and liquor together. 
Now place pimentoes and chopped olives in the bottom of in¬ 
dividual molds and fill with mixture. When served sprinkle 
with chopped parsley. This makes 40 molds. 

VEAL LOAF 

One lb. veal, }4 lb. pork, 1^ lb. beef, 6 crackers, salt, pep¬ 
per and nutmeg, 4 eggs, 1 cup water. Mix thoroughly, form 
a loaf, roll in cracker crumbs, put in frying pan with a piece 
of butter. When brown pour a little boiling water over it, 

and baste. Leave in mo4erate oven 1 hour. 

—Mrs. C. L. Fleidner. 



18 


THE CLEVELAND SOROSIS COOK BOOK 


VEAL PIE 

Three lbs. veal from thick shoulder cut in small pieces, 
brown well, cover with boiling water, season and cook till 
tender. Remove meat and thicken gravy. Return meat and 
keep hot. Two cups flour, 2 tsp. baking powder, 1 tsp. salt, 2 
tsp. sugar, 1 tblsp. lard worked in, 1 cup milk. Fill shallow 
pan with hot meat and gravy and drop dough in by spoonfulls 
until top is covered, leaving space in center for steam to es¬ 
cape. Bake 15 or 20 minutes. 

—Mrs. Laura Anderson. 


VEAL STEW 

Cut 3^ lb. salt pork into small bits. Put into large stew kettle 
and fry to a delicate brown. Add 4 lbs. veal from the shoulder 
cut into pieces for serving. Cover with cold water, bring 
quickly to boiling point, skim and let simmer until tender. 
When nearly tender add salt, pepper to taste, parboiled pota¬ 
toes and a dumpling mixture cut in rounds. After dump¬ 
lings are in, boil 10 minutes without lifting cover. 

—Woman’s Suffrage Party. 

Dumplings 

One pt. flour, 1 tsp. baking powder, ^8 tsp. salt. Sift. 
Beat 1 egg and stir into flour. Use enough water to make a 
stiff dough. Boil 15 minutes. 

—Mrs. Arnold Cornell. 

CHILE CON CARNE 

One and one-half lbs. beef cut in small pieces, browned 
in butter; 2 onions, 3 green peppers, 1 can tomatoes, 1 can kid¬ 
ney beans, 2 tblsp. chille powder, 5 tblsp. flour, 4 tblsp. vine¬ 
gar. Chop vegetables. Cook all but beans, tomatoes and 
vinegar for 2 hours, add tomatoes, cook 10 minutes; add beans 
and vinegar and cook 5 minutes. 

Mrs. Flora Harroff Andrews. 

GREAT AMERICAN WHAT-IS-IT 

Cold roast beef cut in small pieces. Cover with stock or 
water and add chopped onion, carrot, parsley, celery and to¬ 
mato. Let simmer 1 hour and thicken with flour. Season 
with salt, pepper and a few drops of Worcestershire sauce. 
Brown with a little kitchen bouquet. 

—Mrs. J. E. Allport. 



THE CLEVELAND SOROSIS COOK BOOK 


19 


BEEF LOAF 

One lb. ground round steak, P 4 lb. ground salt pork, 1 egg, 
y* cup bread crumbs, ^4 CU P milk, 1 small onion chopped fine. 
Salt and pepper to taste. Mix well and form into a loaf, place 
in an iron spider in which has been melted a large piece of 
butter. Pour over this 1 pt. stewed tomatoes. Bake 1 hour, 
basting frequently. When ready to serve, pour any tomatoes 
left in the pan around the loaf on the platter. 

MEAT LOAF 

One and one-half lbs. meat, veal or beef; % lb* salt pork 
with meat ground; 1 egg, cup bread crumbs, ^4 cup milk, 
1 green pepper chopped fine, pepper and salt to taste. Mix all 
together. Mold into loaf, bake slowly. 

—Mrs. Bortz. 

PEGGY’S DELIGHT 

Two lbs. chopped steak, 2 heads celery, 6 good sized 
onions, *4 lb. macaroni, 2 or 3 tblsp. butter, Campbell’s soup. 
Put butter in spider and slice onions in. Fry light brown. 
Add chopped steak and simmer until well done. In the mean 
time cook the macaroni and sliced celery until well done, with 
salt and pepper to taste. Drain, mix with meat mixture and 
add 2 cans of Campbell’s soup, and a dash of red pepper if 
desired. 

—Mrs. A. K. Carrel. 

BEAN LOAF—(Meat Substitute) 

To 1 qt. of cooked beans, mashed through a colander, add 
lb. peanut butter, 2 eggs, 1 cup bread or cracker crumbs, 
salt to taste, milk or water to make right consistency. Butter 
or oil may be added if one desires the loaf richer. For season¬ 
ing add pimentoes,- celery, sage, savory, parsley or onions. 
Bake 1 hour. May be served either hot or cold, garnished 
with parsley and cucumber pickles, sliced crosswise. Split 
peas may be used in place of beans. 

—Mrs. J. M. H. Frederick. 

NUT LOAF—(Meat Substitute) 

To 1 lb. of chopped nuts, add y 2 lb. bread crumbs, minced 
onion or parsley, 2 eggs, milk or water to moisten. Peanut 
butter or grated cheese may be added if desired. Bake 1 hour. 
Serve with tomato sauce. 


—Mrs. J. M. H. Frederick. 





20 


THE CLEVELAND SOROSIS COOK BOOK 


FRIED CHICKEN 

Wash and clean chicken, then cut up in serving pieces 
and dip each piece in flour. Then have pan hot, containing 
melted butter. Fry quickly on both sides until brown. Add 

3 cups water. Cook slowly for 2 hours on a low fire. 

—M. M. 

CHICKEN CORN-PIE 

Take good sized chicken, not less than a year old; boil 
until tender; remove all bones; take liquor left from boiling 
chicken and make into a rich dressing. Season with salt, pep¬ 
per and butter, add cream or milk; thicken with flour. Select 

4 good sized ears of corn (fresh from the field if possible), and 
cut from cob. Put in baking dish, a layer of corn and then a 
layer of chicken, until dish is 2 /z full. Over this add the thick¬ 
ened gravy. Pastry: Make a good baking powder biscuit 
dough, roll out and cover dish; or a better way and easier to 
serve, cut dough into small biscuits and lay on as close as pos¬ 
sible. This dish makes a great hit in the country. 

—Mrs. A. J. Watt. 


JELLIED CHICKEN 

Cook the chicken in plenty of water until tender. Re¬ 
move the meat from the bones and shred. ‘Then put the meat 
back into the liquid and boil together. Season to taste. Add 
54 pkg. Knox gelatine. Put into molds and let stand until 
firm. 


CHICKEN A LA KING 

One boiled boned chicken cut in small pieces, 2 green 
peppers or 2 red pimentoes, chopped; 3 fresh mushrooms, 
sliced; 1 pt. cream, 2 oz. butter, 1 glass sherry, yolks of 3 
eggs, whip with 1 tblsp. cream. Season with salt and paprika. 
Fry mushrooms, peppers and pimentoes in butter ; add ^ glass 
sherry, chicken and cream, seasoning. Let simmer for 5 min¬ 
utes, remove from fire and add slowly yolks of eggs with 
cream. Let stand for 2 minutes and add sherry. Season to 
taste. Serve with hot toast, from chafing dish. 

—Henri S. Rigo, Chef-Steward, The Hollenden Hotel. 




THE CLEVELAND SOROSIS COOK BOOK 


21 


CHICKEN A LA KING 

One boiled chicken cut in cubes, y 2 pt. cream (or milk, 
creamed with butter and flour) ; 2 pimentoes, 1 small can 
mushrooms, 1 cup peas. Put chicken in stew pan, stir in 
cream, then add pimentoes, mushrooms and peas and let sim¬ 
mer until hot. Season with salt and pepper to taste. Serve 
on toast or in plate shells. This is for 1 chicken. If more is 
used, increase quantity of cream sauce and other ingredients. 

—Mrs. C. Wagner. 

CHICKEN RAGOUT 

One chicken cooked until tender, cut in small pieces, and 
add 1 can French mushrooms cut in pieces. Make white 
sauce with 2 tblsp. butter, 2 even tblsp. flour. Add to this 
the chicken stock and a little cream or milk until right con¬ 
sistency. Stir chicken into this, put in baking dish. Put but¬ 
tered bread crumbs on top and bake p 2 hour. 

—Mrs. G. PI. Thorne. 



22 


THE CLEVELAND SOROSIS COOK BOOK 


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THE CLEVELAND SOROSIS COOK BOOK 


23 


VEGETABLES AND MACARONI 


BAKED BEANS 

Pick over a qt. of white beans (navy I think are best) and 
put them to soak in cold water at night; in the morning turn off 
the water and put fresh water to them and parboil them until the 
skin will crack. Take them out of the water, rinse thoroughly 
and put a few in bean crock. Take a lb. of salt pork—part lean 
and part fat—score the rind and put half in crock with the few 
beans and put the rest of beans in crock, with the rest of pork on 
top. Add 3 tblsp. of brown sugar, fill crock with water, cover 
and bake 4 or 5 hours. Add a little water if they get too dry. 
They should be whole, well done and moist, and the “best ever 
was.” If the pork does not make them salt enough, add salt with 
sugar. 

—Grandma Axtel. 

BOSTON BAKED BEANS 

One qt. navy beans, J4 lb. lean salt pork, 1 tsp. salt, 34 tsp. 
pepper, 34 tsp. dry mustard, 3 tblsp. molasses. Parboil beans with 
a pinch of soda, rinse and place in earthen bean pot, put in pork 
with rind side up. Bake about 7 hours in medium oven. Keep 
water level with top of beans. 

—Mrs. Geo. W. Whiting. 

CREAMED CABBAGE 

One small head of cabbage, sliced or shaved thin; cook in 
salted boiling water (add a pinch of baking soda) until tender, 
drain and add to cabbage a tblsp. of butter, 1 tsp. of sugar; 
sprinkle over 1 tsp. of flour, salt and pepper to taste; mix well. 
Then pour over all, 1 cup of cream and *4 cup of milk, set back 
on fire and let it come to a boil; serve hot. 

—Mrs. W. H. Valway. 

RED CABBAGE 

Cut head of cabbage as for cold slaw, peel 3 sour apples, cut 
in pieces. Put a tblsp. of butter or lard into a stew pan, add the 
cabbage and apples; let steam 10 or 15 minutes, stirring fre¬ 
quently; then add a little salt, 4 tblsp. of vinegar, a tblsp. of 
sugar, a small piece of cinnamon bark; cover and simmer for 1 
hour; a little flour can be added before serving if desired. 

—Miss Jennie Ellenberger. 




24 


THE CLEVELAND SOROSIS COOK BOOK 


CARROTS 

Scrape 2 qts. of carrots, cut into small pieces, cover with 
boiling water; boil slowly 2 hours (if water boils clown add more 
boiling water). After boiling 2 hours add salt to taste, a piece of 
cinnamon bark, about 1 inch. Let boil another half hour, then 
add 1 tsp. sugar, 1 tsp. of flour, mixed with the butter. Boil a 
few minutes and serve. 

—Miss Tennie Ellenberger. 

CREAMED CARROTS 

Wash and scrape as many carrots as you want, then cut them 
in little squares. Put them on to cook in water to cover them. 
Let the water all cook out, but be careful and not burn them. 
Salt and pepper them, add butter and milk (cream is better), set 
back on stove until they are boiling, then let simmer and keep hot 
until you are ready to serve them. Good, better, best. 

—Grandma Axtel. 

CARROTS AND TURNIPS A LA POULETTE 

Clean carrots and turnips and cut into strips or fancy shapes, 
there should be ]/ 2 cup carrots and }4 cup turnips. Cook sep¬ 
arately in boiling salted water until soft. Drain and add lpj cups 
of cooked peas. Reheat in a sauce made of 3 tblsp. butter, 3 
tblsp. flour, 1 cup chicken stock and ^4 cup cream. Season to 
taste with pepper and salt and just before serving add yolks of 
2 eggs and ^4 tblsp. lemon juice. 

—Mrs. Tohn Crowell. 

BAKED CORN AND MACARONI 

One pkg. macaroni, 1 can corn, 1 egg, 1 pt. milk. Cook 
macaroni. Put layer of macaroni, then layer of corn, salt, pep¬ 
per and butter. Then another layer of macaroni and corn. Beat 
egg and add milk and pour over and bake ^4 hour. 

—Mrs. Brady. 

CORN AND TOMATOES 

Slice 1 large onion in butter until a light brown; 1 can of 
tomatoes, to which add tblsp. of sugar, ^4 tsp. of baking soda, 1 
cup of corn, 1 finely chopped green pepper, salt, pepper; turn 
all into pan with onion, and cook 10 minutes. Fresh corn and 
tomatoes may be used in season. Very good. 

—Mrs. W. H. Valway. 

HOMINY 

One pt. dry hominy, 1 lb. salt pork, pepper and little salt. 
Wash hominy in several waters and soak over night. In morn¬ 
ing add salt pork cut in inch pieces; season. Put over slow fire 
and cook 5 hours. Serve with stewed tomatoes'. 

—Mrs. Edson. 





THE CLEVELAND SOROSIS COOK BOOK 


25 


SICILIAN MACARONI 

One lb. box of macaroni, 1 qt. can of tomatoes, 1 cup grated 
cheese, 1 rounding tblsp. of butter, 1 heaping tblsp. of flour, 1 
tblsp. of sugar, 1 tblsp. of Worcestershire sauce. Cook the mac¬ 
aroni in plenty of boiling salted water until tender. Drain in 
colander and rinse with cold water. Cook tomatoes until soft 
enough to press through coarse sieve to remove seeds. Mince an 
onion fine and cook brown in butter. Add flour and then strained 
tomatoes. Cook 5 minutes, add salt and pepper to taste, sugar 
and then Worcestershire sauce. Butter baking dish; put in layer 
of macaroni, tomato sauce and cheese. Have cheese on top and 
dot with pieces of butter. Bake 1 hour. 

—Mrs. Robert L. Quiesser. 

WOMAN’S CLUB MACARONI 

One pkg. of macaroni, 1 cup of stuffed olives (chopped 
fine), 1 cup of mushrooms (chopped fine), 1 cup of York State 
cheese (grated). Boil macaroni in salt water y 2 hour, drain and 
bleach. Put layer of macaroni on pan with plenty of seasoning 
and a little butter, then place in layers alternately chopped olives 
and mushrooms until pan is filled; cover with milk and scatter a 
few cracker crumbs on top. Bake 30 minutes. 

—Mrs. Martha Martin, Woman’s Club. 

STEWED MUSHROOMS IN CREAM 

Wash y 2 lb. mushrooms; remove stems, scrape and cut in 
pieces; peel caps and break in pieces. Cook with cup cream. 
Add a slight grating of nutmeg. Pour over small finger shaped 
pieces of dry toast, and garnish with toast points and parsley. 

—Mrs. John Crowell. 

CREAMED ONIONS 

Peel and boil tender. Separate them with a fork and place 
alternately a layer of onion and a layer of bread crumbs in a 
pudding dish. Season each layer with salt, pepper and bits of 
butter, then pour over the whole enough cream or milk to nearly 
cover them. Put in oven and bake to a nice brown. This is a 
delicate way to cook onions. 

—Mrs. W. H. Yalway. 

PEAS AND CARROTS 

To 1 can of peas add 1 cup of diced carrot (freshly cooked), 
butter size of an egg, salt and pepper; pour over \]/ 2 cups of 
cream, heat very hot and serve. 


Mrs. W. H. Valway. 



26 


THE CLEVELAND SOROSIS COOK BOOK 


“INSTANT” CREAMED POTATOES 

Place 1 pt. of diced, cold, boiled potatoes in a saucepan. Sift 
over them 1 tblsp. flour and salt and pepper to taste. Shake the 
pan until the potatoes are thoroughly dredged with the flour. 
Cover with cold milk, add a tblsp. butter and place over a slow 
fire until heated through. 

BAKED SWEET POTATOES IN THE HALF SHELL 

Select shapely sweet potatoes of even size; wash 
with care. Bake and cut in halves lengthwise. Remove the pulp 
from the skins and pass it through a ricer. Season with salt, 
butter and cream. Beat until smooth, then refill the skins with 
the mixture, using pastry bag and star tube. Reheat before 
serving. If desired dust the tops with powdered sugar. 

—Mrs. Isabel M. Sack. 

SCALLOPED POTATOES 

Peel and slice potatoes. Butter an earthen dish, put in a 
layer of potatoes and season with pepper, butter, a little 
onion choped fine, sprinkle a little flour over the layer. Put in 
another layer of potatoes and the seasoning. Continue in this 
way until the dish is filled. Pour a quart of hot milk over all 
(when the milk is heated it does not curdle) and bake 45 minutes 
or until nicely browned. Cold potatoes may be used the same 
way. Omit onion if disliked. 

—Mrs. Dorr Warner. 

VIENNESE POTATOES 

Boil 6 large potatoes, drain and mash. Add salt and pep¬ 
per, 5 tblsp. of butter, yolks of 4 eggs, 2 tblsp. cream, 4 tblsp. of 
grated mild cheese. Shape like a Vienna roll, brush with egg, 
slash top and brown in oven. 

—Mrs. John Crowell. 

SPANISH TOMATOES 

Cut slice off stem end of 6 large, firm tomatoes, scoop out in¬ 
side, leaving thick wall of tomato; mix pulp with y 2 green pep¬ 
per, chopped fine, 1 tblsp. rice and salt and pepper to taste; re¬ 
turn mixture to tomatoes and place thick bit of cheese in open 
end of tomato. Bake until tender. 

BAKED RICE AND TOMATO 

One cup rice (washed and boiled until tender) ; add 2 cups 
tomatoes, 1 cup milk, 1 pkg. snappy cheese, salt and pepper. Put 
in buttered baking dish and put several small pieces butter on 
top and bake slowly for ^4 hour. 


—Mrs. A. F. Arthur. 



THE CLEVELAND SOROSIS COOK BOOK 


27 


SPAGHETTI A LA ITALIANE SAUCE 

Three-fourths cup olive oil, 1 large onion, 1 green pepper, 1 
tsp. salt, 1 tsp. flour, 2 cloves, garlic, 1 lb. spaghetti. Chop to¬ 
gether onion, green pepper and garlic. Cook in olive oil until 
brown. Mix flour, tomatoes and salt. If too thick add a little 
water. 

—Miss C. Jewett. 

SPAGHETTI (ITALIAN) 

Cook J4 pkg. spaghetti in salted water until tender. Cut 1 
large onion and brown in 1 heaping tblsp. butter. Add to this y 2 
lb. lean, fresh pork, ground; season with salt, pepper, paprika 
and a little allspice. Add to this 1 can Campbell’s tomato soup. 
Let come to a boil; drain spaghetti. Add mixture and let stand 
over very slow heat 5 to 15 minutes covered tightly to steam. 



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28 


THE CLEVELAND SOROSIS COOK BOOK 


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THE CLEVELAND SOROSIS COOK BOOK 


29 


ENTREES 


CORN FLUFF 

One can corn, 1 cup milk, 1 tblsp. flour, 1 yolk egg, 1 white 
of egg. Mix except for white of egg, whip and stir in lightly 
with fork; bake 15 minutes. 

—Mrs. Bortz. 


CORN FRITTERS 

One-half can of corn, y cup of milk, 1 tblsp. melted butter, 
1 egg, y 2 tsp. salt, cup flour, 1 tsp. baking powder. Fry in hot 
lard, serve with maple syrup. 

—Mrs. O. J. Ford. 

PRUNE FRITTERS 

Make batter: 1 cup sweet milk, 1 tsp. sugar, 2 eggs, well 
beaten, 2 cups of flour, 1 tsp. baking powder. Have 1 lb. of 
prunes stewed, remove the stones and mix in batter and fry in 
hot lard. Serve with maple syrup. 

—Mrs. Chas. H. Cooper. 


RICE FRITTERS 

One and one-half cups boiled rice, 2 tblsp. milk, 1 egg, beaten 
light, 1 tsp. baking powder, 2 level tblsp. flour. Sift together, 3 
times, the flour, baking powder and salt. To the egg add the rice, 
milk and lastly the flour mixture. Butter a frying pan and drop 
by spoonful, brown and turn to cook other side. Serve with 
maple syrup or y 2 cup grated cheese may be added before the 
flour mixture. 

—Mrs. C. D. Wood. 


TURNIP CROQUETTES 

Wash, pare and cut in quarters, new French turnips. Steam 
until tender, mash, pressing out all the water that is possible; 
this is best done by wringing in cheese cloth. Season 1% cups 
with salt and pepper, then add yolks of 2 eggs, slightly beaten. 
Cool, shape in small croquettes, dip in crumbs and egg and 
crumbs again; fry in deep fat and drain. 

—Mrs. John Crowell. 





30 


THE CLEVELAND SOROSIS COOK BOOK 


WESTPHALIA BALLS 

Boiled potatoes, 6 (medium) ; ham, boiled, 4 oz.; butter, 2 oz.; 
eggs, 2; cream, cup; cayenne paprika to taste. Rice freshly 
boiled potatoes, add ham which has been ground or chopped very 
fine. Mix with butter, well beaten eggs, cream and seasoning. 
Shape into balls; egg and crumb the balls; fry in deep fat until 
they are light brown in color. May be served with or without 
a cream sauce. 

—Miss La Ganke, W. R. U. 

PATTIE SHELLS (Timbales) 

Three-fourths cup flour, cup milk, 1 egg, 1 tsp. sugar, ^4 
tsp. olive oil, ^4 tsp. salt. Sift dry ingredients. Add milk grad¬ 
ually, then the well-beaten egg and oil. Stir until very smooth 
and the consistency of thick cream but do not beat. Place the 
batter in a coffee cup or small bowl so the iron can be inserted 
into the batter to within 3/2 inch of the top of the iron. Heat the 
timbal iron in hot fat which is deep enough to entirely cover it 
without touching the bottom of the kettle. Lift it from the fat, 
brush lightly with a piece of cheese cloth to remove the surplus 
fat. Dip it into the batter, then quickly into the hot fat and fry 
until a golden brown. Drain on cloth or paper. 

Note. The above recipe will make at least 30 timbales, which 
will keep fresh indefinitely if placed in a tin box. They will 
be found to be very economical and very handy in serving. They 
are easy to make if the recipe is followed carefully. Here are 
the remedies for what may happen if you have had no experi¬ 
ence. If the shells have holes in, you have allowed the batter to 
bubble by beating it. If the batter slips off the iron before you 
can get it into the fat, either the iron is too cold or you have not 
wiped it dry enough before putting it into the batter. When the 
shells are brown invert the iron before removing from the fat to 
prevent the shells from dropping off into it. Creamed fish, meat 
and vegetables may be served (first crisping the shells in the 
oven) and dainty desserts may be made by rolling shells in pow¬ 
dered sugar while hot (as for doughnuts) and filling with gela¬ 
tines, fruit or thick custards. 


—Ivy Kraft. 



THE CLEVELAND SOROSIS COOK BOOK 


31 


ENTREES 



32 


THE CLEVELAND SOROSIS COOK BOOK 


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THE CLEVELAND SOROSIS COOK BOOK 


33 


SALADS AND SALAD DRESSINGS 


ADIRONDACK SALAD 

One can French peas, 3 to 1 of cheese, 2 to 1 of onions. 
Few sweet pickles, nuts or canned mushrooms as preferred. 
Mayonnaise dressing. Serve cold on lettuce. 

—Miss Dora M. Lynn. 

ASPARAGUS SALAD 

Drain and rinse stalks of canned asparagus. Cut rings 
from a bright red pepper F$ inch wide. Place 3 or 4 stalks in 
each ring. Arrange on lettuce leaf and serve with French 
dressing to which has been added tblsp. of tomato catsup. 

—Mrs. John Crowell. 


BEET AND CABBAGE SALAD 

One quart boiled beets chopped, 1 quart chopped cab¬ 
bage, 1 cup freshly grated horseradish, 1 cup brown sugar, 
pepper, salt to taste, cold vinegar to nearly cover. Will keep 
a long time. 

—Mrs. W. H. Valway. 


CHICKEN SALAD 

Boil a fowl until tender and remove all the fat, gristle and 
skin; mince the meat in small pieces, but do not hash it. To 
one chicken put once its weight in celery, cut in pieces about 
inch ; mix thoroughly and set in ice box. When ready to 
serve pour over it a mayonnaise dressing and mix well. Gar¬ 
nish with celery tips, cold hard boiled eggs, olives or beets. 
Serve on lettuce leaf. Turkey makes a fine salad. 

CUCUMBER SALAD 

One doz. large cucumbers, doz. large onions; pare, 
slice and salt, let drain a few hours, then add to 1 pint vinegar, 
1 tsp. celery seed and 1 of ground white mustard seed; 1 of cinna¬ 
mon, ginger, pepper, and tumeric powder; 1 cup sugar. Cook 15 
minutes, seal while hot. A little alum added while cooking 
makes cucumbers crisp. 


—Mrs. Chas. H. Cooper. 





34 


THE CLEVELAND SOROSIS COOK BOOK 


SALAD DIPLOMATE 

Select some large sound tomatoes, smooth and round, of 
even size; scald them in boiling water, peel off the skin and 
place in chopped ice to have very cold. Just before serving, 
cut them into quarters and arrange on salad plates with let¬ 
tuce leaves, cross-wise, and lay a bouquet of asparagus tips 
between each slice of tomato. Pour some Russian dressing in 
center so as to cover just the points of asparagus and toma¬ 
toes. 

Russian Dressing 

One pimento, 1 green pepper, 1 hard boiled egg and little 
chives, all chopped separately. Then mix in a bowl with 3 
tblsp. of mayonnaise, 1 of chili sauce and 1 of tomato catsup. 
A little caviar may be added according to taste. 

—The Cleveland Athletic Club. 

HEAD LETTUCE SALAD, THOUSAND ISLAND DRESSING 

Choose freshly gathered and well filled lettuce heads, sup¬ 
press the hard leaves, retaining the heart whole and cut in 
two; wash, then at once drain and shake well in a napkin to 
extract all the water, and place each half in a salad plate, 
cover the top with Thousand Island dressing and garnish with 
sprig of water cress. 

Thousand Island Dressing 

Dissolve in a bowl a tsp. of salt and some paprika, with 
jT gill of vinegar, then stir in 1 gill of olive oil, add one pi¬ 
mento and 1 green pepper. Cut in small dice, 1 chopped hard 
boiled egg and a little finely cut chives; peel 3 sound toma¬ 
toes, cut them in half, press out all seeds and liquid, mince 
finely and mix into the dressing. 

—-The Cleveland Athletic Club. 

FRUIT SALAD 

Prepare as for any fruit salad 4 oranges, 2 apples, ^4 raw 
pineapple or 1 small can, lb. Malaga grapes, y lb. English 
walnuts, a few red cherries. Set in cool place. 

Dressing 

Cook together yolks of 2 eggs, 1 level tblsp. 
each of flour and sugar, juice 2 lemons, pinch salt; remove from 
fire and add cup maple syrup. When cold stir in J4 pt. cream 
that has been whipped till stiff. 


—Mrs. P. B. Sherman. 





THE CLEVELAND SOROSIS COOK BOOK 35 


FRUIT SALAD 

Three-quarters cup marshmallows cut in strips; add 
can pineapple, drained and cut in cubes; 1R$ cups Malaga 
grapes, Y\ cup orange cut in quarters, %. CU P English wal¬ 
nuts broken in pieces and a little salt. Make cups from halves 
of oranges and fill with mixture. Spread with cream salad 
dressing and garnish top of each with thin strips of canned 
pimento, J4 grape skinned and seeded and finely chopped 
parsley. 

—Mrs. Walter E. Schutt. 


FRUIT SALAD 

Equal parts pineapple, peaches and white grapes. Dress¬ 
ing: Juice of 1 lemon with enough pineapple juice to make 
1 cupful, heat in double boiler. Beat thoroughly 2 eggs and 
cup sugar. Add liquid to eggs, stirring constantly. Cook in 
double boiler until thick. Remove and put in pan of cold 
water to chill quickly. Before serving add Rj cup whipped 
cream. 

—Mrs. W. J. Haggerty. 

HEAVENLY SALAD 

One and one-half cup chopped cabbage, lb. marshmal¬ 
lows cut in small pieces, 1 cup chopped pineapple without 
juice, 1 heaping cup whipped cheam, y 2 cup (scant) mayon¬ 
naise dressing mixed with the whipped cheam. Stir all to¬ 
gether. Serve on lettuce. 

—Mrs. A. W. Lowe. 

LOBSTER SALAD 

Cut the boiled (or canned) lobster into as even pieces as 
possible. When ready to serve mix well with shredded let¬ 
tuce leaves and mayonnaise dressing. One-third part celery 
cut in small pieces may also be added if desired. 

LYMAN SALAD 

Select long green peppers, cut in halves lengthwise, re¬ 
move the seeds and fill with grapefruit pulp, celery and apples 
finely cut, and pecan nuts broken in pieces. Use half as much 
each of celery and apple as of grapefruit and allow 3 nut 
meats to each case. Arrange on lettuce leaves and garnish 
with mayonnaise dressing. 


Mrs. O. Beverstock. 





36 


THE CLEVELAND SOROSIS COOK BOOK 


MACARONI SALAD 

One box macaroni, 4 eggs, bunch parsley.. V 2 small 
onion, pimento as desired. Put macaroni into salty, boiling 
water, boil 20 or 25 minutes, drain and pour cold water over 
same. Cut into small pieces and let stand with onion and 
chopped parsley several hours. Boil eggs very hard, then cut 
very fine and mix with macaroni. Add pimento and mayon¬ 
naise dressing. Serve instead of potato salad for picnic lunch¬ 
eon or Sunday evening supper. —Mrs. C. L. Graber. 

PEAR SALAD 

One tblsp. Knox gelatine dissolved in a little hot water. 
Beat 1 cup cream stiff and add gelatine and % tsp. salt and 
paprika. Stir in 2 pkgs. Neufchatel cheese. Serve on lettuce 
leaves with half of Bartlett pear and fill hollow of pear with 
blanched almonds and add mayonnaise. 

—Mrs. J. D Littlefield. 

PIMENTO JELL-O SALAD 

Dissolve 1 pkg. lemon Jello-O in 1 pt. of boiling water. 
Mix lightly 1 small cup of finely shredded cabbage, 1 cup 
chopped celery, the pulp of 2 oranges cut fine, and about )/$ 
of a small can of pimentoes. Season with salt. Just as Jell-O 
begins to set add the mixture. Mould in teacups or individual 
Jell-O moulds. Set away to harden, and serve on a crisp let¬ 
tuce leaf with Mayonnaise dressing. Nuts may be added to 
the salad if desired. 

PINEAPPLE SALAD 

Place 1 slice of pineapple upon lettuce leaves and heap 
upon this pieces of marshmallow. Use whipped cream dress¬ 
ing with just a little salad dressing beaten into it. 

PINEAPPLE SALAD 

One ripe pineapple, pare and remove eyes and center 
core. Make a filling of lb. Roquefort cheese, 1 tblsp. 
chopped English walnuts, 2 tblsp. chopped celery, pepper and 
salt to taste, 1 tblsp. sherry. Stuff pineapple, set on ice for an 
hour, then slice on lettuce leaves, cover with mayonnaise and 
garnish with water cress. —Mrs. John D. Anderson. 

PINEAPPLE SALAD 

Place slices of pineapple upon crisp lettuce leaves. Gar¬ 
nish with strips of pimento. Upon this place a layer of snap¬ 
py cheese, which has been “riced” through a potato ricer. 
Over all pour salad dressing and serve cold. 

—Mrs. W. G. Chandler. 




THE CLEVELAND SOROSIS COOK BOOK 


37 


POINSETTIA SALAD (Individual) 

One slice of banquet pineapple. Cut five leaves from pi¬ 
mento pepper. Lay these on pineapple to form poinsettia. 
Roll some cream cheese in a ball and roll again in finely 
chopped nuts. Place in center of pineapple. Cut green cher¬ 
ries in halves and place between each leaf. Use French dress¬ 
ing with a dash of paprika. 

Mrs. Martin J. Martin, Woman’s Club. 


POTATO SALAD 

Eight or 10 good sized potatoes, diced; 3 or 4 stalks cel¬ 
ery, 1 small onion chopped fine, 8 # hard boiled eggs, 4 of which 
chop fine and mix with potatoes. Fry small pieces of ham, 
add y 2 cup vinegar, 1 beaten egg, ^4 tsp. mustard, salt and 
pepper to taste. Mix all together and slice the remaining eggs 
over the top. 

—Mrs. Burton R. Leffler. 


POTATO SALAD 

Chop 8 boiled potatoes in small pieces, 1 onion. Cook 
till thick and pour over potatoes as follows: Yolks of 4 eggs, 
}4 cup vinegar, J4 cup water, 1 tblsp. butter, 1 tblsp. sugar, 
1 tsp. celery salt. 

—Mrs. West, Hillsboro, O. 


WARM POTATO SALAD 

Twelve small potatoes boiled in skins, 1 raw onion, 1 
tsp. salt. Peel and slice potatoes when cold. Dice onion as 
small as possible. Mix all together with salt and let stand 
while making dressing. 

Dressing 

Two and one-half tblsp. bacon fat, 2 tblsp. sugar, 1 heap¬ 
ing tsp. flour, 1 cup —^2 vinegar (strong) and ^4 water. Let 
come to boil and pour over the above. Keep warm until 
served. Will serve six. 

—Mrs. C. J. Schuster. 

SALMON SALAD 

One can salmon minced fine, 1 cup chopped English wal¬ 
nuts, 2 small stalks celery chopped very fine. Pour over 
mayonnaise dressing and serve on lettuce leaves. 

—Marion E. Taylor. 




38 THE CLEVELAND SOROSIS COOK BOOK 


SPANISH SALAD 

A small can of Spanish red peppers, called pimento. Take 
crisp celery, cnt fine, cut olives into 4 pieces lengthwise. Put 
pimentoes into cold water, then drain and remove seeds and with 
scissors cut each pepper into long thin slices. The salad is to be 
J4 celery, % olives and 34 peppers with 1 tblsp. finely chopped 
onion to the quart. Mix with dressing just before serving. 

—Mrs. Nellie Ziegler. 

SURPRISE SALAD 

Take desired number cooking apples, pare and core. Have 
thin syrup of sugar and water boiling. Color red with vege¬ 
table coloring and boil apples in this till done. Care must be 
used to retain shape. They* color to resemble tomatoes. Let 
cool, place filling of chopped nuts inside and serve with may¬ 
onnaise and whipped cream. 

—Mrs. T. Kirby. 

TOMATO JELLY SALAD 

One can tomatoes, 2 tblsp. gelatine, 34 CU P cold water, 1 tsp. 
salt, 1 tblsp. sugar, cayenne. Cook and strain tomatoes; add 
salt, sugar, cayenne and gelatine, which has been soaked in the 
cold water. Pour into small molds. Serve on lettuce with salad 
dressing. 

—Mrs. Frank Kraft. 

TOMATO MOLDS 

One qt. tomatoes, juice of 2 onions, 1 clove, 2 bay leaves. 
Boil all together, then strain and add 1 pkg. Knox gelatine. When 
nearly set, add 1 sliced cucumber and 2 green peppers sliced very 
thin. Put into individual molds. Serve on lettuce leaves with 
salad dressing. 

—Mrs. Burton R. Leffler. 

TUNNY FISH SALAD 

Chop fresh celery and mix with Tunny fish. Arrange white 
leaves of lettuce in cup shapes 011 a platter, using 1 or 2 leaves 
for each cup. Put 1 spoonful of the mixture in each cup and 
pour over it mayonnaise dressing. 

—Mrs. C. W. Carroll. 

UNIVERSITY CLUB SALAD 

Scald and peel 1 whole tomato. Let cool and slice thin. 
Place 1 slice tomato on 2 leaves of head lettuce. Place 1 tblsp. 
crab-flake on top of tomato. Garnish with hard-boiled egg, cut 
in quarters, green peppers and beets, cut in shoe strings. Serve 
with mayonnaise. 


The University Club, City. 




THE CLEVELAND SOROSIS COOK BOOK 


39 


VEGETABLE SALAD 

Ten-cent soup bone, J 2 box gelatine fixed according to direc¬ 
tions, 1 can best peas (dry), celery, beets, cut in dice, 1 can 
pimentoes (no liquor), salt, red peppers to season highly. Put 
some of hot stock on gelatine in mold and let set before putting 
in vegetables. Continue until dish is full. This makes 2 dishes. 

—Miss C. Jewett. 

SALADS 

“A miser with vinegar and a spendthrift with oil” is a fa¬ 
mous and true saying with regard to salads and their dressings. 
A French Dressing should have at least three times as much oil 
as vinegar or lemon juice, and the salt, pepper, sugar, etc., should 
be dissolved in the vinegar before blending with oil. 

A Mayonnaise should allow 1 cup of oil to each yolk of egg, 
and be added drop by drop till about half is used before adding 
a little lemon juice or vinegar. One-eighth cup vinegar to 1 cup 
oil, with 1 tsp. each salt and sugar added last. Paprika and mus 
tard may be added also. If every article used is cold and these 
directions followed, no trouble with the separation of the oil 
will ever occur. The dressing should be of the consistency of 
custard, so that half as much whipped cream may be added 
when used. (White of egg may be substituted for cream). 

All salads are of better flavor by being mixed, if possible, 
with a portion of the dressing some time before using. Es¬ 
pecially is this true of meat and vegetable salads. 

A pkg. of lemon Jell-O, made according to directions, 
with a little lemon juice added, and allowed to cool, partly, is a 
great addition as a base for attractive and palatable salads. Each 
layer of ingredients should be placed in a mold, enough jell-o 
poured over, and allowed to harden before another layer is placed. 

Fruits, vegetables or meats may be combined in this way. 
Salads so made may be kept several days. Use a mayonnaise 
dressing. —Mrs. James M. Bryer. 

BOILED SALAD DRESSING 

One cup milk, cup vinegar, 1 tsp. mustard, 1 tsp. salt, 
1 tblsp. flour, 4 tblsp. sugar, 1 egg. Mix dry ingredients, add 
egg well beaten, then milk and vinegar.—Mrs. C. P. Mebane. 

CREAM SALAD DRESSING 

Mix thoroughly tsp. mustard, tsp. salt, % tsp. paprika. 
Then add 2 eggs beaten slightly, 2 tblsp. lemon juice and J /3 cup 
milk. Cook in double boiler, stirring constantly until mixture 
thickens. Cool and add >4 pt. heavy cream, beaten stiff. 

—Mrs. Walter E. Schutt. 




40 


THE CLEVELAND SOROSIS COOK BOOK 


DRESSING FOR FRUIT SALAD 

Yolks of 4 eggs well beaten, 4 tblsp. vinegar. Cook until 
thick. Add 1 cup sugar. Then cool. Beat in 1 cup plain or 
whipped cream, juice and grated rind of 1 lemon. 

—Mrs. C. I. Jenkins. 

FRUIT SALAD DRESSING 

Juice of 1 orange aiid \y> lemons, 1 egg, y cup sugar, y 2 
cup whipped cream. Cook juice of orange and lemon with the 
egg and sugar until smooth, cool and add the whipped cream just 
. before serving. 

—Grace A. Moorehouse. 


EXTRA FINE SALAD DRESSING 

One cup catsup, 1 cup olive oil, cup vinegar, 1 tsp. salt, 
scant cup sugar, 2 hard boiled eggs, y 2 can pimento, 5 cents worth 
Rocquefort cheese. 

—Katherine Townley. 

BOILED SALAD DRESSING—ALWAYS GOOD 

Put on stove in granite basin 1 cup vinegar and let come to 
a boil. Beat 3 eggs or yolks of 4. Add to this 1 cup sugar and 1 
tsp. mustard dissolved in a little water. Stir together well and 
add to the boiling vinegar, stirring constantly. As soon as it 
boils up remove from the fire and stir into it a tsp. of butter. 
Thin with sweet or sour cream whatever portion of it you wish 
to use. This keeps a long time. 

—Mrs. Dorr Warner. 


BOILED SALAD DRESSING 

Two eggs, 1 tblsp. salt, 1 tblsp. mustard, lp 2 tblsp. sugar. 
Beat and add 4 tblsp. melted butter, 4 tblsp. milk, 3 tblsp. 
vinegar, 2 tblsp. water. Put in double boiler, stir till thick. 
If too thick, add cream. 

—Mrs. W. J. Akers. 


BOILED SALAD DRESSING 

One tblsp. salt, 1 tblsp. mustard, 2 tblsp. flour, 4 tblsp. sugar, 
5 tblsp. melted butter, 2 eggs slightly beaten, \y 2 cup sweet milk. 
Mix and cook in double cooker until thick, stirring constantly. 
When cool add cup vinegar. 


—Mrs. F. J. Warner. 




THE CLEVELAND SOROSIS COOK BOOK 


41 


MAYONNAISE DRESSING 

One tsp. powdered sugar, 1 tsp. mustard, 1 tsp. salt and few 
grains cayenne pepper, yolks of 2 eggs, \y 2 cups olive oil, juice 
of 1 lemon. Mix dry ingredients with yolks of eggs, then add 
oil drop by drop. When it begins to thicken add few drops of 
the lemon juice, continue till all is added. 

PARISIAN SALAD DRESSING 

One sweet green pepper, 3 pimentoes, 1 small celery, chop; 
1 cup chili sauce, 1 cup mayonnaise (either cooked or made with 
oil), 1 tsp. Worcestershire sauce, 1 tblsp. sugar. Mix well to¬ 
gether and if too thick, thin with cream or very weak vinegar. 
This is excellent with head lettuce or a whole tomato. 

—Mrs. C. Wagner. 

SALAD DRESSING 

Two eggs, 1 tblsp. flour, 1 cup sugar, 1 cup weak vinegar, 
small tsp. mustard, 1 tsp. salt, pinch of paprika, 1 tblsp. olive 
oil (as you remove from stove). 

—Mrs. T. J. Van Allen. 

SALAD DRESSING 

Two eggs, 1 heaping tsp. flour, 1 tsp. mustard, 1 tblsp. salt, 
dash of red pepper, cup sugar, 1 cup vinegar, 1 cup milk. 
Beat eggs, flour, mustard, salt, sugar and pepper together. Stir 
vinegar in slowly, when well stirred add milk. Put in double 
boiler, boil until thick. When done add butter size of an egg. 
Thin with cream when used. 

—Mrs. Louise Davidson. 
ROCQUEFORT CHEESE DRESSING 

One cup olive oil, ]/$ cup lemon juice or vinegar, tsp. salt, 
J4 tsp. each of mustard and paprika. Stir dry ingredients into 
oil with silver fork. Add lemon juice slowly and beat until 
thick and creamy. Add cheese broken into small pieces. Serve 
over head lettuce, endive, tomatoes or cucumbers. 

—Mrs. Robert L. Ouiesser. 
THOUSAND ISLAND DRESSING 

To a good cup of mayonnaise dressing add 1 chopped green 
pepper and 1 chopped pimento, 1 tblsp. catsup, 1 tblsp. chili 
sauce, little cream, mix well. 

—Henri S. Rigo, Chef-Steward, Hollenden Hotel. 



42 


THE CLEVELAND SOROSIS COOK BOOK 


SALADS 






THE CLEVELAND SOROSIS COOK BOOK 


43 


SALADS 


i 









44 THE CLEVELAND SOROSIS COOK BOOK 


Delivery Service 


JOHN F. KOFRON 

11021-11023 ASHBURY 

Fresh Fruits, Vegetables 

Groceries and Provisions 

Bell Phone, Garf. 406 Cuy. Crest 598-W 


CHARLES M. KROH 

Meats and Poultry 

11019 Ashbury Ave. 

Garfield 3633 


GROSVENOR BAKERY 


11011 Ashbury Ave. 


For GOLD MEDAL Health Bread 

Original Scotch Oat Cakes 

and English Muffins, Etc., Etc. 








THE CLEVELAND SOROSIS COOK BOOK 


45 


EGGS 


BAKED EGGS 

Break 6 eggs into a buttered baking dish covered with 
fine bread crumbs; season with butter, salt and pepper and 
cover with milk. Set in oven and bake in moderate oven 20 
minutes. Serve hot. 

—Mrs. J. A. Green. 

DEVILED EGGS 

Boil the eggs hard, 15 minutes or more. Remove shells 
and cut lengthwise. Take out the yolks carefully and mash 
fine, with salt, pepper and mustard to taste. Add a little vine¬ 
gar. Put mixture back into the whites. Nice for tea or picnic. 

—Mrs. J. A. Green. 

SCALLOPED EGGS 

Butter individual ramekins ; into each put a tblsp. of fine 
bread crumbs; moisten with milk. Break in 1 egg, season 
with salt and pepper, add more crumbs, moisten with milk, 
1 tsp. grated cheese and lump of butter. Bake in moderate 
oven 10 minutes or until the egg is set. Serve in ramekins. 

—Mrs. J. M. H. Frederick. 

VENETIAN EGGS 

Cook until tender 1 tsp. chopped onion in a little butter; 
add 2 cups stewed tomatoes, paprika and salt to taste, and as 
much grated cheese as desired. Then pour in 3 or 4 eggs. 
Stir the whole mixture until it becomes the consistency of 
ordinary scrambled eggs. Serve on buttered toast. Very 
nice for luncheon or Sunday tea. 





46 


THE CLEVELAND SOROSIS COOK BOOK 


WE CHURN IT OURSELVES 

CLBonnie Brae Creamery Butter has a 

freshness and flavor all its own. 

C,Our Poultry Farm Fresh Eggs are 
selected for size and cleanliness. 

<fWe make daily deliveries on Butter, 

Eggs and Cheese. 

(^Regular Standing orders solicited. 

BENEDICT’S CREAMERY 

Center Sheriff St. Market 

Main 2269 Cent. 2207 

Bell, Eddy 266 Cuy. Crest 140 

THE CROOKS-WHIGAM CO. 

PURE PASTEURIZED MILK AND CREAM 

Wholesale and Retail 

112-114 Lockwood Ave., East Cleveland, 0. Ref. Eddy 2704-W 

Cuy. Phone Princeton 1232-:W 

GOLD MEADOW CREAMERY 

R. L. ARNOLD, Prop. 

8502 HOUGH AVE. 

Full line of High Grade Goods—Butter, Eggs, Milk, Cream 

Cleanliness, Quality our Motto. Give us a trial 
















THE CLEVELAND SOROSIS COOK BOOK 


47 


CHEESE 


CHEESE DREAMS 

Butter two slices of bread and cover with thin slices of 
cheese; put together, then butter liberally the outside of the 
bread and fry on each side to a golden brown. Serve hot. 

—Mrs. Lucy S. Brooks. 

CHEESE PUFFS 

Mix 54 cheese cut fine with 2 tblsp. butter, yolk of 2 
eggs, 34 tsp. salt, scant even tsp. mustard, a few grains of 
cayenne. Spread on small slices of toast. Brown in oven. 

—Mrs. Perry L. Hobbs. 

CHEESE FONDU 

Three eggs, 2 cups cheese, grated, 2 cups milk, 1 cup 
cracker crumbs, salt and pepper to taste, butter size of hick¬ 
ory nut. Bake in moderate oven. 

—Mrs. O. Beverstock. 

CHEESE RAMEKINS 

One heaping cup bread crumbs, 1 cup milk; stir over fire 
until hot and well mixed; 2 tblsp. butter, 4 tblsp. cheese (cut 
in small pieces) ; stir until dissolved, take from fire and add : 
yolks 3 eggs, 54 tsp. salt and little paprika, mix; whites 3 
eggs well beaten. Put in hot oven and bake 15 minutes or 
until a golden brown. 

—Mrs. C. C. True. 

CHEESE SOUFFLE 

Two tblsp. butter, 2 tblsp. flour, 54 tsp. salt an d paprika, 
1 cup milk, p 2 cup bread crumbs, 1 cup grated cheese, 3 eggs. 
Mix butter and flour, let come to a boil in the milk. Add salt, 
bread crumbs, cheese and yolks of eggs. Lastly fold in whites 
of eggs, beaten dry. Turn into buttered ramekins and bake 
10 or 15 minutes. 

—Mrs. E. A. Hotchkiss. 

ENGLISH MONKEY 

One cup stale bread crumbs, 1 cup milk, 54 cup fresh 
cheese cut in pieces, 1 tblsp. butter, 1 egg, salt and paprika. 
Soak bread crumbs in milk for 15 minutes, melt butter and 
add cheese. When cheese has melted add soaked crumbs and 
egg, slightly beaten. Serve on toasted bread or crackers. 

—Mrs. C. W. Wangerien. 




48 


THE CLEVELAND SOROSIS COOK BOOK 


CHEESE TIMBALES 

Four eggs slightly beaten, 1 cup milk, tsp. salt, little 
pepper, 10 drops onion juice, y 2 cup grated cheese. Pour into 
buttered cups and place them in pan of hot water. Bake until 
firm. They may be tested as any custard. 

—Mrs. C. W. Wangerien. 

SPANISH RICE 

Put a thin layer of boiled rice in a baking dish, then a 
layer of tomatoes (canned or fresh), season with salt and 
paprika, then add layer of cheese cut in small pieces. Fill 
baking dish in this way, on the top lay strips of bacon. Bake 
in a moderate oven at first to melt the cheese well, then have 
oven very hot to crisp the bacon on top. 

—Mrs. C. W. Wangerien. 

WELSH RAREBIT 

Six slices toast or toasted crackers, 1 tblsp. butter, 1 tblsp. 
cornstarch, \y 2 cups chopped cheese, y 2 tsp. salt, y tsp. mus¬ 
tard, few grains of cayenne, p 2 cup thin cream or milk. Pre¬ 
pare toast and keep it hot, melt butter, add cornstarch and stir 
until it is smooth. Add cream gradually and cook about 3 
minutes. Add cheese and seasoning. Stir quickly until cheese 
is melted (and no longer). Pour it over the toast and serve at 
once. 


—Julia Noville. 



THE CLEVELAND SOROSIS COOK BOOK 


CHEESE 








50 


THE CLEVELAND SOROSIS COOK BOOK 




□ 1 .. 

:l 

u 


JOSIAH KIRBY 

648 Rockefeller Bldg. 


□ [ 


] □ 




















THE CLEVELAND SOROSIS COOK BOOK 


51 


SANDWICHES 


SANDWICH 

Fry eggs, breaking the yolks. Place on buttered slices of 
bread, spread with mayonnaise dressing and slices of sweet 
pickles. Season. 

—Miss Helen Sheridan. 

SANDWICHES 

Fry thin slices of bacon till crisp. Place on buttered slices 
of bread and over this cut pieces of Bermuda onions. Salt 
and pepper to taste. 

—Miss Helen Sheridan. 

BEAN SANDWICHES 

Boil and mash teacup of kidney beans, season. Butter thin 
slices of bread, spread beans between, putting mayonnaise dress¬ 
ing over beans. Very nutritious. 

—Fannie C. Southern. 

CREAM CHEESE SANDWICHES 

To 1 pkg. of cream cheese add 2 tblsp. of cream or milk with 
a pinch of salt. Mix to a smooth creamy substance, add y 2 tea¬ 
cup of finely chopped walnuts, also y 2 sweet green pepper, 
chopped very fine; when thoroughly mixed spread on thin slices 
of buttered white bead or Boston brown bread. 

—Mrs. Lois M. Knauff. 

CHEESE SANDWICHES 

One hard boiled egg, y. lb. of common cheese grated, y 2 tsp. 
of salt, y 2 tsp. of pepper, tsp. of mustard, 1 tblsp. of melted 
butter, 1 tblsp. of vinegar or cold water. Take yolk of egg and 
put it into a small bowl and crumble it down, put into it the but¬ 
ter and mix it smooth with a spoon, then add the salt, pepper, 
mustard and the cheese, mixing each well. Then put in the tblsp. 
of vinegar, which will make it the proper thickness. Spread be¬ 
tween biscuit, bread or oat cakes. 

CHEESE FOR SANDWICHES 

One cup milk, \y 2 grated cheese (sharp), 1 tsp. cornstarch, 
butter the size of an egg, 1 egg, beaten light, red pepper, mus¬ 
tard, and salt to season highly. Put milk in double boiler, when 
hot add beaten egg with butter and cornstarch, also seasoning. 
Add cheese gradually, beating hard all the time to avoid curdling. 

—Miss C. E. Jewett. 






52 


THE CLEVELAND SOROSIS COOK BOOK 


CHEESE SANDWICHES 

York State cheese cut medium thin. White bread cut medi¬ 
um thin. Put cheese between bread, put in oven and toast bread 
on both sides, toast slowly so cheese will melt. 

FIG AND WALNUT SANDWICHES 

Chop figs and walnuts very fine; moisten with a little lemon. 

—Mrs. C. W. Wangerien. 

TUNNY FISH SANDWICHES 

1. Tunny fish, salad dressing and finely chopped pickles. 

2. Tunny fish, cream, salad dressing and cream cheese. 

3. Tunny fish, shredded celery, chopped nuts and olives 
and mayonnaise. 

—Mrs. C. W. Wangerien. 

TOASTED CHEESE SQUARES 

Grind sharp York State or snappy cheese with green pepper 
according to taste and mix juice in also. Then cut squares of 
bread and toast on one side and spread untoasted side with above 
mixture and place under moderate gas blaze and toast and serve 
at once. Very fine with tea or cofifee. 

—Mrs. F. W. Wolf. 

VEGETABLE SANDWICHES 

Chop fine equal portions of radish, celery and cucumber; 
green olives, quantity to taste, with small proportion of pimento. 
When all is finely chopped, season to taste with salt and onion 
salt and mix thoroughly with mayonnaise dressing. Place lettuce 
leaf on thin slice of buttered bread, then add a very thin spread 
of vegetable mixture. 


—Mrs. Lois M. Knauff. 




THE CLEVELAND SOROSIS COOK BOOK 


53 


* 


SANDWICHES 



54 


THE CLEVELAND SOROSIS COOK BOOK 


A Genuine Home Made Loaf Like Mother Used to Make 

HEALTH BREAD 

Not Sold from Grocery Stores but from Our Own Store 

and Wagons Only 

HEALTH BREAD CO., 10402 Cedar 
Phone Garfield 2609 - and Give it a Trial - Phone Princton 930-W 



HATCH APPLE BUTTER! 


Try a jar—Hatch’s Home Made Apple Butter. A deli¬ 
cious spread for the kids. 

Also Sweet Cider, Boiled Cider, Tomato Catsup and 
Vinegar for sale at most grocers, or write to the farm 
for prices. _ 

HATCH CIDER & PRESERVING CO. 

GEAUGA LAKE, OHIO 


When You Were a Child 

There was always a neighbor who remembered that little vis¬ 
itors liked sugar plums and ginger cookies. 

She made the strongest impression of your childhood days. 

Do you ever think of the impression your friends and neigh¬ 
bors make upon you now ? 

Some homes make a strong appeal, others you would rather 
remain away from—there’s a subtle something which makes 
the difference. 

The something is hospitality—and hospitality always includes 

HYKLAS GINGER ALE. 

THE DISTILLATA PEOPLE, CLEVELAND, U. S. A. 














THE CLEVELAND SOROSIS COOK BOOK 


55 


BREAD 


GOOD BREAD SIMPLY MADE 

Two and one-half cups milk, 2y 2 cups water, mixed and 
luke warm; 3 tblsp. lard, 3 tblsp. sugar, 1 tblsp. salt, 1 com¬ 
pressed yeast cake dissolved in ]/ 2 cup luke warm water. Mix 
the above with enough flour to make stiff, knead very little 
and let raise over night. Following morning knead into three 
loaves, grease and allow to raise even with the pans. Put in 
oven that is hot for ten minutes, reduce heat and allow to bake 
45 minutes. 

, —Mrs. C. P. Mebane. 

FIVE-HOUR BREAD 

One pt. scalded milk, 2 tblsp. butter, lard or other short¬ 
ening, 2 tblsp. sugar, 1 tsp. salt, 1 cake compressed yeast, 
flour to knead (6 to 8 cups). Add shortening, sugar and salt 
to hot milk. When lukewarm, add yeast softened in y 2 cup 
warm water and flour to knead. The dough will be light in 
3 hours. Shape into loaves, let rise 1 hour. Bake the fifth 
hour. 

—Mrs. E. A. Hotchkiss. 

BRAN BREAD 

Two cups bran, 2 cups white flour, 2 cups sour milk, y 
cup brown sugar, 2 tblsp. molasses, y> cup raisins, 2 level 
tsp. soda, 2 level tsp. salt. Bake 1 hour in moderate oven. 

—Mrs. S. R. Green. 

BRAN BREAD 

Two cups bran, 1 cup flour, 2 eggs, 1 cup milk, 1 level 
tsp. soda, 5 level tsp. baking molasses. Bake hour, me¬ 
dium oven. 

—Mrs. H. H. Cully. 

BRAN BREAD 

Two cups bran, 2 cups white flour, 3 ^ cup light brown 
sugar, X A cup raisins (seeded), 1 tsp. soda, 1 tsp. salt, mix all 
together. Then add 1 pt. sour milk. Bake slowly y hour. 

—Mrs. George W. Hook. 




56 


THE CLEVELAND SOROSIS COOK BOOK 


BOSTON BROWN BREAD 

One cup sour milk, 1 cup raisins, 1 cup brown or white 
sugar, 1 cup wheat flour, 1 egg, y 2 cup currants, 1 large tsp. 
soda in hot water, pinch of cinnamon, allspice and salt. Stiffen 
with graham flour. Put in cans, steam two hours. If put in 
1 lb. baking powder cans, will make three loaves. 

—Mrs. H. L. McDonald. 

BROWN BREAD 

One cup sour milk, y 2 cup molasses, 2 cups graham flour, 

1 tsp. baking powder, 1 tsp. soda. Mix soda and salt in the 
flour, add the molasses, then the milk, beat well and bake 
from 30 to 40 minutes. 

—Mrs. Elizabeth Blanchard. 

BROWN BREAD 

One-half pt. flour, y 2 pt. Indian meal, y 2 pt. graham 
flour, y 2 cup molasses, ^ tsp. saleratus, y 2 tsp. salt. Mix with 
warm water about as thick as ginger bread. Steam 4 hours. 
Add raisins if desired. 

—Mrs. Geo. W. Whiting. 

BROWN BREAD 

One and one-half pts. sour milk, ^ cll P molasses, ^ cup 
sugar, 2 tsp. soda dissolved in warm water, 1 tsp. melted but¬ 
ter stirred in last, salt. Graham flour to make stiff batter. 
Bake in small cans. 

—Mrs. West. 

FAVORITE RROWN BREAD 

Two cups sour or buttermilk, 1 egg, cup sugar, 5 tblsp. 
melted lard, 2 tblsp. white flour, 1 large tsp. soda, graham 
flour to make stiff batter which will drop slowly from spoon. 
Bake slowly y hour. 

—Mrs. Allport. 

BROWN BREAD 

Two cups graham flour, 1 cup white flour, 1 tsp. salt, 1 
egg, 2 cups sour milk, y cup molasses, y 2 cup brown sugar, 

2 level tsp. soda, % cup raisins, y cup nuts cut fine. Bake in 
two coffee cans about 1 hour. 

—Miss Anderson. 

GRAHAM BREAD 

One egg, y 2 cup sugar, mixed together; 1 cup sour milk, 
1 level tsp. soda, 1 cup graham flour, 1 cup flour, y 2 cup rais¬ 
ins, 1 tsp. cinnamon, y 2 tsp. salt. Bake 35 minutes. 

—Mrs. C. C. True. 




THE CLEVELAND SOROSIS COOK BOOK 


57 


GRAHAM BREAD 

One-half cup brown sugar, y 2 cup molasses, 1 tblsp. larch 
1 pt. sour milk, 2 tsp. soda, graham flour to make stiff dough. 
Bake slowly about 45 minutes. 

—Mrs. O. J. Fordc 

GRAHAM BREAD 

One-half cup brown sugar, 1 cup sour cream or milk, 1 
tblsp. shortening, (small) with milk, 1 egg, 1 tsp. soda, 1 tsp. 
salt, 1 cup raisins, 2 cups graham flour or enough to mak^ 
rather stiff. Bake slowly. 

—Mrs. F. W. Cammann. 

THREE-MINUTE GRAHAM BREAD 

One and three-quarter cups buttermilk or sour milk, 2 
cups graham flour, cup white flour, J4 CU P sugar, 1 scant 
tsp. soda, J4 tsp. baking powder. If part sour cream is used 
no shortening is necessary, otherwise 1 tblsp. shortening is 
necessary. Nuts and raisins may be used also. Bake slowly 
45 minutes. 

—Mrs. Frances Lytle. 

NUT BREAD 

Two cups flour, 1 cup milk, 2 tsp. baking powder, y 2 cup 
sugar, J4 cup walnuts cut in small pieces, y 2 cup raisins or 
dates, 1 egg beaten lightly, pinch of salt. Mix all dry ingre¬ 
dients first, then add the liquid. After putting in bread pans, 
let raise ^4 hour. Bake 40 minutes. 

—Mrs. Geo. Tinnerman. 

NUT BREAD 

Four cups sifted flour, 1 cup granulated sugar, 1 cup milk, 
1 cup pecan nuts cut up fine, 4 tsp. baking powder, 1 tsp. salt. 
Cover, let raise twenty minutes. Bake in moderate oven 
1 hour. 

—Mrs. R. B. Jamison. 

NUT BREAD 

One egg well beaten, 1 cup granulated sugar, 1 cup sweet 
milk. When mixed add cup of flour into which 3 tsp. baking 
powder has been sifted, J4 tsp. salt, 1 cup chopped nut meats. 
Mix all and let rise in pan 20 minutes. Bake in slow oven 1 
hour. This makes one loaf. 


Mrs. H. L. Roxbury. 




58 


THE CLEVELAND SOROSIS COOK BOOK 


NUT BREAD 

One tblsp. butter, 2 eggs, 1 cup sugar, pinch of salt, \ l / 2 
cups nut meats ground, 134 CU P milk, 3p2 large or 4 small 
cups flour, 4 tsp. baking powder. Beat eggs, add sugar and 
cream. Add butter, beat hard, mix baking powder and flour, 
then add flour and milk alternately. 

—Mrs. F. E. Slater. 

NUT BREAD 

Two cups graham flour, 2 cups white flour, 1 cup sugar, 
white or brown, 1 cup chopped nuts, 1 egg, 4 heaping tsp. 
baking powder, 1 heap tsp. salt, 2 cups sweet milk. Let rise 
20 minutes and bake slowly. 

—Mrs. Charles B. Stauffer. 

NUT BREAD 

Four cups flour (scant,) 3 tsp. baking powder, \]/\ cups 
sweet milk, 1 egg well beaten, 1 cup granulated sugar, melted 
butter size of walnut, tsp. salt, 1 cup nut meats. Stir all 
together, put in a bread pan, let raise 20 minutes. Bake in 
moderate oven about 50 or 60 minutes. 

—Mrs. Edward J. Benedict. 

NUT BREAD 

One cup chopped English walnuts, 1 cup granulated 
sugar, 1 egg mixed with the sugar, \y 2 cups milk (or milk and 
water mixed), 4 tsp. baking powder, 4 cups flour, 34 tsp. salt. 
Mix and let stand 20 minutes in bread or deep cake pans, bake 
slowly 1 hour. 

—Mrs. J. C. Beardsley. 

NUT BREAD 

Sift 3 cups flour with 3 heaping tsp. baking powder, T / 2 
cup sugar, 1 tsp. salt. Stir into this \ J / 2 cups milk with 1 egg 
well beaten. Lastly add one large cup ground nuts. Pour 
into tins and allow it to stand for 20 minutes, after which time 
bake slowly from 34 to 1 hour. Recipe makes 2 small loaves. 

—Mrs. S. H. Agnew. 

NUT BREAD 

One beaten egg, 1 cup light brown sugar, 1 y 2 cups sweet 
milk, 34 tsp. salt, 4 cups flour, 4 tsp. baking powder, 1 cup 
chopped nuts. Let raise 30 minutes and bake 1 hour in slow 
oven. 


Mrs. F. J. Warner. 





THE CLEVELAND SOROSIS COOK BOOK 


59 


NUT BREAD 

One cup sugar, 1 cup nuts, 1 cup milk (more), 1 egg, 4 
cups flour, tsp. salt, 2 tsp. baking powder. Mix well and 
put into pans, let raise 30 minutes and bake 45 minutes (slow 
oven), or until done when tried with a straw. 

—Miss Anderson. 

ORANGE BREAD 

One cake yeast dissolved in 54 cup warm water, 1 cup 
orange juice, 1 cup water, grated rind of oranges, 2 tblsp. 
butter, y 2 cup sugar, 1 tsp. salt, 1 egg yolk, enough bread flour 
to knead. Let rise about 2 hours, mold into two loaves. 
When light bake in moderate oven about 54 hour. 

—Mrs. J. Schmehl. 

RAISIN BREAD—German 

Put 154 cups milk in double boiler and bring to the scald¬ 
ing point. Remove from range and add p 2 cup butter. When 
mixture is lukewarm add 54 yeast cake broken in small pieces, 
3 eggs well beaten, 54 cup sugar, enough bread flour to knead, 
the quantity required being 554 cups less 154 tblsp. Cover 
and let raise until mixture has doubled in bulk. Toss on a 
slightly floured board and pat and roll out. Sprinkle with 
seeded raisins and fold. Repeat, using in all 1 lb. of raisins. 
Shape in 3 loaves and put in buttered bread pans. Cover, let 
raise and bake. Cool slightly and spread with German frost¬ 
ing. 

German Frosting 

To 4 tblsp. hot milk add gradually sifted confectioner’s 
sugar until mixture is of the right consistency to spread. 
Then add ground cinnamon to suit the taste. Chopped nuts 
may also be added if desired. 

—-Mrs. Walter E. Schutt. 

RYE BREAD 

One pt. rye flour, 1 heaping tblsp shortening, 1 tblsp. 
salt, 1 cup molasses, 3 pts. boiling water, 1 yeast cake, some 
flour. Mix together the rye flour, the white flour, shortening, 
salt and molasses and beat well. Add the boiling water, stir¬ 
ring thoroughly, and set aside to cool. Take the molasses 
cup—without rinsing—make it half full of lukewarm water, 
crumble in the yeast cake, and, when the first mixture is cool 
enough, add the dissolved yeast cake and enough white flour 
to make a stifif dough. Set to rise over night, stir down in the 
morning, divide into buttered tins, allow to rise well, and 
bake for 54 hour in a moderate oven. 






60 


THE CLEVELAND SOROSIS COOK BOOK 


SALT RISING BREAD 

Two tblsp. flour, 1 tsp. sugar, tsp. each salt, soda 
and ginger, 1 tblsp. cornmeal, 1 large potato, mashed, 1 cup 
boiling water. Stir well and let stand in a warm place over 
night. In the morning it should be light and foamy. This is 
the yeast. Use any good bread flour, 1 pt. scalded milk and 1 pt. 
cold water, large tblsp. butter or lard, salt, sugar. Sift flour into 
bread dish, make hole in the middle pour in the ingredients and 
the yeast (^4 cake compressed yeast dissolved and added also will 
make the bread lighter). Do not stir too thick. Sprinkle a little 
flour on top. Let rise until light. Mix again into loaves. When 
light, bake. Remove from oven and wrap immediately in cloth. 

-—Mrs. Dorr Warner. 

WHOLE WHEAT BREAD 

One and one-half pts. whole wheat flour, 1 tsp. soda, 2 
tsp. cream of tartar, 1 tsp. salt, ^4 pt. cold water. Excep¬ 
tionally simple and inexpensive is this recipe for bread, made 
without sweetening, shortening or yeast, yet it is sweet, ten¬ 
der and wholesome and the entire process takes less than two 
hours. Sift the dry ingredients together (having the tsp. 
of soda, rounding—and the salt and cream of tartar, level), 
then add the water, stir thoroughly, place in a well-greased, 
round tin, cover with a buttered paper, and steam for 1 hour 
over constantly boiling water. Remove from the steamer 
and bake for Y\ of an hour in a slow oven. If cut, when cold, 
into slices and browned slightly in the oven it has a crisp, 
nutty flavor which is both appetizing and delicious. 



61 


THE CLEVELAND SOROSIS COOK BOOK 


BREAD 







02 


THE CLEVELAND SOROSIS COOK BOOK 



For 

Make 


There is no LAW 


To compel flour manu-{ 
facturers to use SANI¬ 
TARY PACKAGES. 
Those who do use 



SAXOLIN 

L 

PAPER LINED 


SANITARY SACK 


PAT'O SEPT S.I90S-N0V. 18.1913 

THE C-A-BAG CO. 

CLEVELAND 


are deserving of your patronage 
—they are safeguarding your 
health and life by protecting their 
Flour from contamination while 
on its journey from the mill to 
your kitchen. 

400 millers are now using 


J 

SAXOLIN 

L 

[PAPER LINEDI 


SANITARY SACK 


PAT o MPT % I0O»-«O* It. >e< 3 

THE C-A-BAQ CO. 

CLEVELAND 


Ask for 
Any of the 

Following Brands of Flour: Packed in this Sanitary Sack 

“Economy,” “K. B. XXXX,” “Our Queen,” “Ceska Perla”, 
“Peer’ess,” “Household Favorite,” ‘‘Big Jo,” 

“Henkel’s Bread,” “Henkel’s Best,” “Magnolia,” “Epicure,” 
“Henkel’s Velvet-Victor,” “Clover Farm.” 

W. P. Southworth’s “AA,” “Winter Wheat,” 

“Spring Wheat,” “Rye.” 


For samples and information, write 


THE CLEVELAND-AKRON BAG COMPANY, Cleveland 
























THE CLEVELAND SOROSIS COOK BOOK 63 


BREAKFAST CAKES, ROLLS, BISCUITS, ETC. 


BUCKWHEAT CAKES 

Two cups buckwheat flour, 1 level tsp. salt, 2 cups luke¬ 
warm water, %. yeast cake dissolved in extra cup of water. 
Mix well and set to rise over night. Just before using add 1 
tblsp. N. O. molasses, J4 tsp. soda dissolved in a little warm 
water. Beat together well. Bake on hot griddle. Save out a few 
spoonsful for the next mixing. 

—Mrs. C. W. Wangerien. 

GRIDDLE CAKES 

Two cups flour, 2 tsp. baking powder, tsp. salt, 1 egg, 
1 scant pt. sweet milk, 1 y 2 tblsp. melted butter. Sift dry ma¬ 
terial, beat the egg, add milk and stir into dry materials. Add 
butter and beat well. 

—Mrs. Z. D. Butts. 

GRIDDLE CAKES 

One qt. buttermilk, 1 tsp. salt, 1 level tbsp. soda, 1 cup 
Indian meal, 5 cups wheat flour. Beat well. 

ROLLS 

One pt. lukewarm sweet milk, J4 cup butter and lard 
melted, y 2 soft yeast cake, 1 tsp. salt, y CU P sugar, two well 
beaten eggs, flour enough to handle. When light take small 
pieces of the dough and roll into balls, putting three into 
each well buttered gem pan, let rise and brush with beaten 
egg and bake in moderate oven. 

CINNAMON ROLLS 

Roll out some bread dough, y 2 inch thick. Spread with 
butter and sugar and sprinkle cinnamon over this. Roll up 
like jelly roll, then cut in pieces about size of biscuit and 
stand in baking pans. Wet with a little milk or egg, a little 
sugar, and dust again with cinnamon. Let rise, when very 
light bake in a quick oven. 

PARKER HOUSE ROLLS 

One-half cup sugar, 1 cup shortening, 1 cup sweet milk, 
4 cups flour (sifted) , 2 eggs, J4 tsp. salt, y 2 cake yeast. Warm 
milk, add yeast and dissolve. Add remaining ingredients. 
Let rise to double its bulk. Put on floured board, roll, cut with 
cake cutter. Put melted butter on one half and turn nearly over 
on the other half. Let rise again and bake in quick oven. 

—Mrs. E. B. Reese. 






64 


THE CLEVELAND SOROSIS COOK BOOK 


POTATO ROLLS 

One cup mashed potatoes, 1 cup milk, 1 cup shortening, 
1 cup yeast, 3 eggs, 1 cup sugar, 1 tsp. salt, flour to stiffen. 

—Mrs. W. W. Holliday. 

POP-OVERS 

Heat iron gem pans or pop-over cups in the oven until 
thoroughly heated through ; butter well, and fill j4 full of the 
following mixture: One cup flour, sifted with 34 tsp. salt 5 
add very gradually Y cup of milk, and then 2 well beaten 
eggs; beat with an egg beater 2 minutes. Bake in a moderate 
oven 30 to 35 minutes. Serve as a breakfast bread, or with 
the following orange sauce as a dessert: Melt 2 tblsp. butter; 
add 2 tblsp. flour; when well mixed, add Y CU P cold water; 
bring to boiling point, add pinch of salt, 34 CU P sugar, 2 tblsp. 
orange juice, 34 tsp. grated yellow rind of orange, and 1 tsp. 
lemon juice. 

POTATO BUNS 

In the evening prepare 1 cup mashed potatoes, 1 cup 
warm water, 1 cup yeast and a little flour with ^3 cup sugar. 
In the morning add Y cup lard, 2 eggs, salt to taste, flour to 
stiffen. Let rise, make into small biscuits. Let rise and bake. 

—Mrs. H. H. Cully. 

BAKING POWDER BISCUIT 

Sift 2 cups flour with 4 level tsp. of baking powder and 
34 level tsp. salt. Mix into this with a knife or fingers, 3 
tblsp. lard or butter; when well mixed add Y cup of milk, 
mixing this in with a knife. Toss the dough on a floured 
board; pat and roll out lightly to 34 inch thickness; shape with 
a biscuit cutter, place in a buttered pan and bake 15 minutes 
in a hot oven. 

—Mrs. Burgess Burkitt. 

BRAN BISCUIT 

Get entire wheat bran. One cup flour, 2 cups bran, 2 tsp. 
baking powder, 34 cup sugar, 1 tblsp. shortening, 2 cups water. 
A cure for constipation. 

. —Miss Carrie E. Jewett. 

BREAKFAST GEMS 

One egg, 1 cup milk, 34 cup cold mashed potatoes, 2 tblsp. 
butter, pinch salt, 2 tsp. baking powder and flour to make 
stiff batter. Pour into gem tins and bake a light brown. 

—Mrs. Fannie C. Southern. 



THE CLEVELAND SOROSIS COOK BOOK 


65 


<( HURRY UP” MUFFINS 

One cup white flour, 1 cup Purina bran, 1 tblsp, butter 
or lard, 1 tblsp. sugar, ^4 cup sweet milk, 2 tsp. baking pow¬ 
der, pinch salt. To be dropped from spoon on buttered tin 
and baked in a quick oven. Raisins or chopped dates may be 
added to each drop cake before baking. 

—Mrs. L. B. Snow. 

MUFFINS 

Two and one-half cups pastry flour, ^ tsp. salt, 2*4 tsp. 
baking powder, mix dry ingredients together, then add: 2 
rounding tblsp. lard, 2 tblsp. sugar, 1 egg well beaten; add 1 
cup milk to egg. Can be used for short cake or meat pie, 
omitting sugar. 

—Mrs. Z. D. Butts. 

MUFFINS 

One pt. flour (2 cups), 4 tsp. baking powder, tsp. salt, 
2 tblsp. sugar, 1 egg, 1 cup milk, 2 tblsp. melted butter. Sift 
dry materials. Beat egg and milk together and add to dry 
materials. Then add butter. Put in muffin pans and bake 
in hot oven about 10 minutes. 

—Mrs. F. F. Conner. 

MUFFINS—FINE 

Two tblsp. lard, 2 tblsp. sugar, cream together; 1 egg, 
pinch salt, 2 cups flour, nearly cup milk, 2 tsp. baking pow¬ 
der. Bake about 15 minutes. 

—Miss Nell Gould. 

BRAN MUFFINS 

Two cups flour, y, cup sugar, iy tsp. salt, 2 tsp. soda, 
2 cups bran, 2 cups sour milk, 3 tsp. shortening, melted. Sift 
first four articles together and add rest in order, handling lightly 
with spoon. Bake in hot greased pan in hot oven about 25 min¬ 
utes. This recipe makes 12 large muffins. 

—Mrs. F. Cammann, Jr. 

SCHNELL-KUCHEN 

One tblsp. butter, cup sugar, 1 egg, 1 cup flour, 2 tblsp. 
milk, 1 tsp. baking powder, quartered peaches or apples. 
Cream butter, sugar and egg. Add ^4 the flour and milk, then 
rest of the flour mixed with baking powder. Place apple in 
bottom of pie tins. Strew the pans with flour or bread crumbs. 
Pour cake dough over. Bake hour in moderate oven. 

—Mrs. Thomas Schmidt. 




66 


THE CLEVELAND SOROSIS COOK BOOK 


JOHNNY CAKE 

One-third cup sugar, ^4 CU P cornmeal, 1 egg, butter size 
of walnut, 1 cup sour milk, 1 cup flour, 1 tsp. soda, pinch salt. 
Mix egg, sugar and butter. Add milk and soda, then corn- 
meal and flour. Bake in a rather quick oven. 

—Mrs. H. G. Boon. 

SWEDISH WREATHS 

One cup bread dough, J4 cup butter, cup lard or crisco, 
Jordan almonds. When doubled in bulk bake in a hot oven 
until deliciously browned. Use for tea or with a dinner salad. 
Work into the bread dough the butter and lard, using the 
hands. When thoroughly blended toss on a floured board and 
knead, using as little flour as possible. Cut off pieces and roll 
the same as very small bread slices, shape into rings, small 
pretzels, bow knots, etc. Dip upper surface into Jordan al¬ 
monds, blanched, chopped and seasoned with salt. 

—Miss La Ganke (W. R. U.) 




THE CLEVELAND SOROSIS COOK BOOK 


CAKES, ROLLS, BISCUITS, ETC. 





68 


THE CLEVELAND SOROSIS COOK BOOK 


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Cent. 5531 Open 6 a. m. to 4 p. m. Main 5531 










THE CLEVELAND SOROSIS COOK BOOK 


69 


PIES 

APPLE PIE 

Peel, core and slice tart apples enough for a pie. Take 
heaping cup of sugar and stir into this 1 large tblsp. flour or corn¬ 
starch. Pour over the apples. Sprinkle a few bits of butter 
over the apples and a little grated nutmeg or cinnamon. Bake 
with under and upper crust. 

BUTTER SCOTCH PIE 

One cup of brown sugar, yolks of 2 eggs, 2 tblsp. of flour, 
butter size of an egg, small pinch of salt, cup hot water. Put 
on fire and cook until thick (like for lemon pie), take off, add 
small tsp. of vanilla, beat well, put in crust (shell) and beat 
whites well with sugar to put on top. 

Miss Jennie A. Burns. 

CHERRY PIE 

Pour off all the juice from a pt. can of cherries, add level 
tblsp. of cornstarch to a cup full of juice. Cook, stirring until 
it thickens, then stir in the rest of the fruit and fill pie in usual 
manner. Having the filling thickened before putting in the oven 
you will always have a dry under crust. 

Mrs. Harriet C. Wangerien. 

CREAM PIE 

Make crust of iy 2 cups flour, y 2 cup lard, and enough water 
to make a stiff dough—line the pan and bake. 

Filling 

One cup milk, add a little water to avoid burning. Beat 
yolks of 2 eggs, 4 tblsp. sugar, 1 tblsp. cornstarch, a little salt, 
and another cup of milk, mix all ingredients together. Stir into 
boiling milk and cook until it thickens. Put the whites of eggs 
on top and brown in the oven, or instead of the whites of eggs, 
use whipped cream, which is much better. 

Mrs. J. O. Gordon. 

CUSTARD PIE 

Beat the yolks of 3 eggs to a cream, stir thoroughly a tblsp. 
of sifted flour into 4 tblsp. of sugar, then add it to the beaten 
yolks, put in a tsp. vanilla, and a little grated nutmeg; next the 
well beaten whites of the eggs, and lastly a pt. of scalded milk, 
which has been cooled; mix this in by degrees and turn into a 
deep pie pan lined with puff paste, and bake from 25 to 30 min¬ 
utes. When nearly done, cocoanut may be sprinkled on top. 
This makes a smooth custard pie if directions are closely fol¬ 
lowed. 






70 


THE CLEVELAND SOROSIS COOK BOOK 


LEMON PIE 

Mix 1 heaping tblsp. of cornstarch with 1 cup of sugar, 
and 1 cup of hot water; add a tblsp. of butter. The grated rind 
of half a lemon and the juice of a whole one. Then stir in the 
well beaten yolks of 2 eggs, boil till thick, cover with a merin¬ 
gue made with the 2 whites beaten stiff, add a little sugar and 
essence. 

Mrs. M. T. Blaine. 


LEMON PIE 

Yolks of 2 eggs, 1 tblsp. cornstarch, 1 cup sugar, 2 cups 
water. Beat together and cook, stiring until it thickens, add 
juice and rind of 1 lemon. Fill crust which has been previously 
baked, spread top with whites of eggs beaten with 2 tblsp. sugar. 
Put in oven until a delicate brown. 

Mrs. Harriet C. Wangerien. 


DELICIOUS LEMON PIE 

One cup granulated sugar, 1 cup milk, 1 heaping tsp. butter, 
yolks of 3 eggs. Grate the yellow part of lemon and after re¬ 
moving thick part, cut the inside in small pieces, removing only 
pith and seeds. Mix thoroughly and bake in a rich crust until 
done. When removed from oven add the stiff beaten whites 
of the eggs with 2 heaping tblsp. granulated sugar. Return to 
oven and bake until well browned. 

Miss Frances E. Holden. 


POTATO LEMON PIE 

Line pie tin with crust, mix together 1 small potato grated, 
juice and grated rind of 1 lemon, small cup sugar, small cup 
water, and 1 egg. Fill pan and cover with crust. Bake in mod¬ 
erate oven. Be sure to stretch top crust over pan so it does not 
drop into filling and become soaked. 

Mrs. S. H. Agnew. 


LEMON SPONGE PIE 

Pastry dough, eggs 2, sugar 1 cup, lemon juice 3 tblsp., 
sweet milk 1 cup, pinch of salt, flour 3 tblsp. Line pie pan with 
pastry dough. Mix 3 tblsp. of lemon juice and a little grated 
rind, the yolks of 2 eggs, 1 cup of sugar, 3 tblsp. of flour, a 
pinch of salt and 1 cup of sweet milk. Beat hard with Dover 
egg beater, then fold in the stiffly beaten whites of 2 eggs, fill 
pie and bake carefully, light brown. 






THE CLEVELAND SOROSIS COOK BOOK 


71 


MAPLE SYRUP PIE 

One pt. maple syrup, ^2 cup sweet cream, butter size walnut, 

1 tblsp. flour dissolved in a little water. Put syrup in pan at 
least 6 in. deep on stove. Add the above and let come to a boil. 
Make 6 small rich baking powder biscuits; put in the syrup 
and let bake in oven until the biscuits are done. Dish out with 
the syrup and serve warm. 

Mrs. A. W. Lowe. 

MARTHA WASHINGTON PIE 

Three eggs, pinch of salt, 1 cup sugar, beat together; sift in 

2 tsp. baking powder and 1 cup flour. 

Filling 

One-half cup sugar, 1 tblsp. flour, mix well, add 1 egg yolk 
and 1 pt. milk, cook. Split cake after baking 15 or 20 minutes in 
moderate oven. Add filling after whipping into it the beaten 
white of the egg. Cover top of cake with whipped cream after 
sprinkling with powdered sugar. 

Mrs. W. G. Chandler. 

ORANGE PIE 

Line a pie plate with pastry and bake. Make custard as fol¬ 
lows: 1 cup orange juice (about 2 juicy oranges.) Grated rind 
of half an orange, juice of half a lemon, 1 cup sugar, 1 cup 
water, 1 tblsp. cornstarch, yolks of 2 eggs. Cook in double boiler 
until thick. Pour into shell and cover with whites of egg beaten 
stiff with 1 tblsp. sugar. Brown in oven. 

Mrs. S. H. Agnew. 

PINEAPPLE PIE 

Pare and core pineapple and run through the coarsest 
meat grinder. Add 1 cup granulated sugar. Line pie tin with 
rich pastry. Fill with pineapple. When done cover with a 
meringue and let it brown slightly. 

—Mrs. C. S. Selover. 


PRUNE PIE 

Make eight pie crust shells in gem pans. Cook a lb. of 
prunes (which have been soaked over night) in the same 
water until tender. Sweeten and flavor with lemon juice, to 
taste. Stone and cut in small pieces. Fill shells, cover with 
meringue, and brown. 


—Miss Catherine Taylor. 






72 


THE CLEVELAND SOROSIS COOK BOOK 


PRUNE PIE 

One lb. prunes, pastry, whipped cream. Line pie pan 
with pastry dough. Cook prunes very tender; remove pits 
and fill the cavity with pecan or walnut meats. Lay evenly 
and closely in pie and cover with the slightly thickened juice. 
Cover with pastry strips if desired. When cold, after baking, 
cover thickly with sweetened and flavored whipped cream. 

—Mrs. Cora Griswold. 

RHUBARB CREAM PIE 

One pt. rhubarb, cut in cubes; yolks of 2 eggs; 1 tblsp. 
water, 1 tblsp. flour, ^4 pt. sugar. Line good sized pie plate 
with rich pastry and fill with the above. Bake slowly, when 
firm cover with the whites of the eggs beaten stiff and mixed 
with 2 tblsp. sugar. Return to oven and brown. 

—Mrs. G. R. Wilkins. 

SOUR CREAM PIE 

One egg, beat it well; 1*4 cup sour cream (milk is quite 
as good) ; 1 cup raisins, y 2 tsp. cloves, 1 tsp. cinnamon, y 2 tsp. 
nutmeg, salt, 1 cup sugar. Bake with under crust only. 

—Mrs. Flora Haroff Andrews. 

PIE CRUST 

“One, two, three” method for pie crust: One cup flour, 
2 tblsp. lard, 3 tblsp. cold water. Mix with a fork, handle as 
little as possible. Roll with only enough flour to keep it from 
sticking. Have oven hot at first, then reduce heat. This 
recipe makes a small pie. 

—Mrs. Harriet C. Wangerein. 

CRUST FOR ONE MEDIUM PIE 

One cup pastry flour sifted with pinch salt; 2 rounded 
tblsp. shortening; 3 tblsp. cold water. Work shortening into 
flour with finger tips. Add water and pinch dough together. 
This makes top and butter crust. 

—Mrs. W. B. Wingate. 













THE CLEVELAND SOROSIS COOK BOOK 73 


PIES 







74 


THE CLEVELAND SOROSIS COOK BOOK 



IMPORTANT! Read this voluntary letter 


THE 

LOW-DOWN 

NOZZLE 


Apex. 


CLEANS 

UNDER 

THINGS 


Electric Suction Cleaner. 


Makes housecleaning a delight—really takes 
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Ohio Distributors of “Apex ” 

315-327 THE ARCADE 

Main 4650 Central 8258-K 

Reference, MRS. J. O. GORDON 


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The 


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Perkins, Cor. E. 35th 


Central 8712-W 


Rosedale 3160 








THE CLEVELAND SOROSIS COOK BOOK 


75 


PUDDINGS AND SAUCES 


ANGEL PUDDING 

One lb. marshmallows cut in four parts, 1 qt. double 
cream, 1 cup chopped nuts, 34 lb. candied cherries. Whip 
cream, add marshmallows, nuts and cherries. Serve in tall 
glasses. 

—Mrs. J. H. Wigman. 

BIRDS’ NEST PUDDING 

Pare and core enough apples to fill flat baking dish. Fill 
hole in apple with butter, sugar, cinnamon, raisins and nuts. 
Pour over all, this batter: One-half cup sugar, 34 cup sweet 
milk, 1 egg, tblsp. butter, 1 cup flour, 1 tsp. baking powder, 
pinch of salt. Steam or bake. Serve with milk or fruit sauce. 

—Mrs. Ora Cully. 

BLUEBERRY PUDDING 

One cup molasses, 3 cups flour, 1 qt. blueberries, 1 tsp. 
soda in molasses, 34 tsp. salt, steam three hours. Sauce: 
Two even tblsp. butter, j4 cup powdered sugar, white of 1 
egg, 3 tblsp. sherry or flavor with vanilla. Cream the butter 
and sugar, then add the beaten white of the egg, then flavor¬ 
ing. Beat the mixture perfectly smooth, then set in pan of 
boiling water and serve hot. 

—Mrs. Edwin Northrop. 

CARAMEL BLANC MANGE PUDDING 

Mix 1 y 2 tblsp. gelatine with 3 tblsp. boiling water. Cook 
34 cup sugar to a dark brown syrup. Add the gelatine, to¬ 
gether with 3 cups cream, 2 tblsp. sugar and pinch of salt and 1 
tsp. vanilla. Strain into a wet mold and turn out when firm. 
Decorate with whipped cream and preserved cherries. 

—Mrs. Madeline E. Williamson. 

CHERRY PUDDING 

One cup white sugar, ^ cup butter, 1 egg. Cream these, 
add 1 pt. flour, lf4 tsp. baking powder and *4 can cherries (do 
not use the juice) except you may add a small amount if bat¬ 
ter seems too stiff. Bake with slow fire. 

SAUCE FOR PUDDING 

One tsp. vanilla, 1 tblsp. cornstarch, 3 tblsp. brown sugar, 
34 cup butter. Add water until it is the proper thickness. 

—Mrs. E. P. Chamberlin. 





76 


THE CLEVELAND SOROSIS COOK BOOK 


CHOCOLATE PUDDING 

Two-thirds cup sugar, 4 level tblsp. butter, 2 eggs, y 2 cup 
cold water, 2 cups pastry flour, 2 tsp. baking powder, ^4 tsp. 
cinnamon, salt, \y 2 oz. melted chocolate. Cream butter and 
sugar, add beaten yolks; then alternate the water and the 
flour which has been sifted three times with the baking pow¬ 
der. Add the beaten whites of eggs and the melted chocolate. 
Steam 45 minutes. Serve with vanilla sauce or hard sauce. 

Hard Sauce 

One-half cup butter, 1 cup pulverized sugar, beaten until 
smooth ; add yolk of 1 egg and 1 tblsp. boiling water. Whip 
the white of egg and fold in. Flavor with vanilla. 

—Mrs. C. D. Wood. 

CHOCOLATE PUDDING (Without Eggs) 

Two squares Baker’s chocolate, 2 cups milk, y cup sugar, 
3 tblsp. cornstarch, y cup milk, y tsp. salt, ^4 tsp. vanilla. 
Put chocolate and 2 cups milk in double boiler and cook until 
milk has scalded and chocolate melted, stirring occasionally. 
Mix sugar, cornstarch and salt, add remaining milk, and stir 
until thoroughly blended. Add cornstarch mixture gradually 
to chocolate mixture and cook 10 minutes, stirring constantly 
until mixture thickens, then occassionally. Turn into serving 
dish and chill. Serve with or without sugar and cream. 

—Mrs. Madeline E. Williamson. 

DATE PUDDING 

One cup sour milk, 1 cup sugar, yolks of 2 eggs, 1 tsp. 
soda, 1 tblsp. butter, 1 lb. dates, chopped fine; 2 level cups 
flour. Steam 2 hours, set in oven to dry off. 

Fairy Sauce 

One heaping tblsp. butter, work into it as much powdered 
sugar as possible. Add stiffly beaten white of egg, small tsp. 
vanilla, then the beaten yolk of egg. 

DATE PUDDING 

Two cups dates, seeded and cut into 4 pieces; 4 eggs, 
beaten ; 2 cups sugar (stir in eggs) ; 2 cups English walnuts, 
broken ; 2 tsp. baking powder, 2 tblsp. flour, pinch salt. Mix 
all together, put in buttered dish and bake 45 minutes in slow 
oven. Serve with whipped cream, cold or warm. 

—Mrs. Madeline E. Williamson. 




THE CLEVELAND SOROSIS COOK BOOK 


71 


] □ I i 


DATE PUDDING 

One cup chopped nuts, 1 cup chopped dates, 1 cup bread 
crumbs, 1 cup sugar, 1 cup milk, 2 tsp. baking powder, pinch 
of salt, 1 egg well beaten. Bake 20 minutes. Can be served 
either hot or cold with whipped cream. 

—Mrs. Harry L. Davis. 





1 1 

1 1 

1 1 




























78 


THE CLEVELAND SOROSIS COOK BOOK 


DATE PUDDING 

One tblsp. butter, 1 cup sugar, 1 cup bread crumbs, 1 cup 
milk, 1 cup dates, 1 cup nuts, 1 tblsp. baking powder. Serve 
either hot with hard or pudding sauce, or cold with whipped 
cream. 

—Mrs. Aubley. 

FIG PUDDING 

One-half cup butter or suet, 1 cup sugar, 1/4 cup bread 
crumbs, 3 eggs, J4 cup milk, ^4 lb. chopped figs. Steam 2 hours. 

—Mrs. Harry Brady. 

GRAHAM PUDDING 

One cup milk, 1 tsp. soda, 1 cup molasses, 1 tsp. salt, 1 
tsp. cinnamon, 1 tsp. cloves, 2 cups graham flour, 1 cup chopped 
raisins, J4 cup chopped nuts. Steam 2 hours. 

—Mrs. E. L. Southern. 

GRAHAM PUDDING 

One-half cup sour milk, y 2 cup molasses, 1 scant tsp. 
soda, pinch salt, 1 cup raisins, lpj cups graham flour. Steam 
2 hours. Serve with lemon sauce. 

—Mrs. Ora Cully. 

GRAPE FRUIT JUICE PUDDING 

A dainty dessert especially fine to serve with heavy 
course dinner: One-half cup tapioca (well soaked) ; 1 cup 
grape juice, juice 1 lemon, Y\ cup sugar. Cook thoroughly in 
double cooker. When cool add whites of 3 eggs well beaten. 
Serve in individual glasses with whipped cream heaped on top, 
surmounted by Marischino cherries. 

—Mrs. Frances Lytle. 

ICE BOX PUDDING 

Two dozen lady fingers, 2 cakes German sweet chocolate, 
2 tblsp. powdered sugar, 4 eggs, J4 pt. whipped cream, 2]/ 2 
tblsp. boiling water, 1 tsp. vanilla. Line a form or bowl with 
parafine paper. Separate into halves 2 dozen lady fingers and 
line the form with them. Place remainder in center of form. 
Melt 2 cakes of German sweet cholocate in a double boiler, 
take from fire and add 2 tblsp. powdered sugar. Add to this 
2 G tblsp. boiling water and stir to a smooth paste. Break 
yolks of 4 eggs, one at a time, into mixture, stirring constant¬ 
ly. Add stiffly beaten whites and 1 tsp. vanilla. Pour over 
lady fingers. Serve cold with whipped cream after having stood 
over night. 


—Mrs. F. F. Conner. 



THE CLEVELAND SOROSIS COOK BOOK 


79 


BAKED INDIAN PUDDING 

Make a soft mush of boiling water and 3 tblsp. Indian 
meal. When cool, add 1 cup brown or white sugar, y 2 cup 
molasses, 1 cup dried currants, soaked in hot water, and cov¬ 
ered with flour; y 2 tsp. cinnamon, 2 eggs. Bake y 2 hour. No 
dressing needed. 

—Mrs. W. G. Rose. 


KENSINGTON PUDDING 

One box Cox gelatine, 2 dozen lady fingers, 4 eggs, 3 pts. 
milk, \]/ 2 cups sugar, 10 cents worth nut meats, 10 cents worth 
candied cherries, 10 cents worth candied pineapple, 1 qt. whipped 
cream. Heat milk, beat yolks of eggs and sugar together, add 
gelatine and pour hot milk over all. Cook in double boiler 
until like floating island custard. Beat whites stifif and pour 
custard over them. Line a mold with lady fingers. Add fruit 
and nuts to custard and pour in mold. Serve with whipped 
cream. 

—Mrs. A. R. Thompson. 

MACAROON PUDDING 

Two cups milk, yolks of 4 eggs, ^4 box No. 1 A Knox 
gelatine, sugar to taste, whites of 4 eggs, y 2 lb. macarooms. 
Dissolve gelatine in milk when hot. Add sugar and yolks of 
eggs (make custard). Be careful not to cook custard too long. 
Take from fire and add beaten whites of eggs. Put in mold 
first a layer of custard. Then layer of macaroons. Serve with 
sweetened whipped cream. 

—Mrs. C. E. Hoover. 


NESSELRODE PUDDING (Frozen) 

One cup sugar, 1 cup boiling water, C lb. candied cher¬ 
ries, 1 cup almonds, 1 cup cream, 1 cup canned pineapple, 
yolks of 3 eggs. Blanch, dry and grind almonds fine. Cut 
fruit into small pieces. Put sugar and water together and 
boil 15 minutes. Beat the yolks until very light and add the 
hot syrup gradually. Heat again over hot water, stirring 
constantly until the eggs coagulate. Remove from the fire 
and beat constantly until cold. Add cream, fruit, almonds and 
tblsp. vanilla. Freeze and pack and allow to stand before 

using. 

—Miss Ivy Kraft. 



80 


THE CLEVELAND SOROSIS COOK BOOK 


PEACH COBBLER 

Line a deep tin with rich pie crust. Fill with peaches 
that have been quartered. Cover with 1 cup sugar in which 
has been mixed 2 tsp. flour. Pour over this 1 cup sweet cream. 
Add bits of butter and cinnamon. Bake very, very slowly about 
1 hour. 

—Katherine Townley. 

PINEAPPLE PUDDING 

One-half cup minute tapioca, 4 cups boiling water, pinch 
of salt; boil until clear, then add 1 cup sugar, 1 cup shredded 
pineapple, juice of 1 lemon. When cold add J4 pt. whipped 
cream. Serve very cold. 

-—Mrs. W. A. Rounds. 

PETTIJOHN PUDDING 

One-half cup sugar, J4 cup molasses, y 2 tsp. salt, 1 qt. 
milk, 1 cup Pettijohn. When warmed through stir in butter 
size of walnut. Bake slowly about 4 hours and stir often. 

—Mrs. J. D. Littlefield. 

PLAIN PLUM PUDDING 

One lb. flour, J4 lb. suet chopped fine, 1 lb. raisins, J4 lb. 
currants, 1 pt. sweet milk, 1 tsp. baking powder, J4 tsp. cinna¬ 
mon, y 2 tsp. cloves and nutmeg, pinch of salt, 10 cents worth 
citron peel. Mix flour, baking powder and salt. Rub suet into 
flour, add fruit and spices. Butter the mold; first a layer oil 
batter, then citron peel until all used. Steam 3 hours. Serve 
with brandy or hard sauce. 

—Mrs. John G. Spencer. 

PLUM PUDDING 

One lb. raisins, 1 lb. currants, 1 lb. brown sugar, 1 large 
loaf stale bread, grated; J4 lb. beef suet, chopped fine, J4 lb. 
citron, J4 doz. eggs, 1 tsp. each all kinds of spices, y 2 cup chopped 
nuts, 1 wine glass brandy. Tie in bag tight and boil 4 hours. 

—Mrs. Madeline E. Williamson. 

PLUM PUDDING 

Beat together 3 eggs, 1 cup brown sugar, 1 cup sour milk 
in which 1 tsp. soda has been dissolved, 1 tsp. salt and enough 
flour to make a stiff batter. Add ^4 lb. of beef suet chopped 
fine, 1 lb. currants, 1 lb. seeded raisins, 2 tsp. cinnamon, 1 tsp. 
allspice. Cover tight and steam 3 or 4 hours. This quantity 
may be steamed in one large mold or in four smaller ones, 
each of which will serve six persons. Serve with hard sauce. 

—Mrs. J. M. H. Frederick. 



THE CLEVELAND SOROSIS COOK BOOK 


81 


PLUM PUDDING 

One and one-half cups chopped suet, 2 cups fine bread 
crumbs, 1 cup molasses, 2 cups chopped raisins, 1 cup cur¬ 
rants, 1 cup nuts (any kind), 1 tsp. salt, cloves, cinnamon, all¬ 
spice and baking soda; 1 cup milk, flour to make stifif batter. 
Steam not less than 4 hours. Sauce: One-half cup butter, 2 
cups confectioner's sugar, beat to a cream. Beat whites of 2 
eggs and beat into sugar and butter. Flavor. 

—Mrs. J. S. Rutledge. 


PRUNE PUDDING 

One lb. prunes, 2 eggs, cup sugar, 1 tsp. vanilla. Cook 
prunes and chop coarsely. Put sugar in juice prunes have 
been soaked in. Beat yolks and mix. Bake J4 hour. Beat 
whites and brown. 

—Mrs. Harry Brady. 

MAPLE-WALNUT TAPIOCA PUDDING 

Heat 1 pt. milk in double boiler. Stir in slowly 2 tblsp. 
minute tapioca. Cook 15 minutes. Then add well beaten yolks 
of 2 eggs, pinch of salt, but no sugar. Stir until well blended. 
Let cool. Take % cup thick maple syrup, beat into cool tap¬ 
ioca. Add *4 cup finely chopped English walnut meats. Serve 
with whipped cream. Use nuts as garnish. 

—Mrs. W. H. McCreary. 

REBECCA PUDDING 

Scald 1 qt. milk, mix J4 cup of cornstarch with cold milk 
to pour; stir into hot milk; add cup sugar; cook 15 minutes. 
Add the beaten whites of 3 eggs. Beat well. Add candied 
cherries. Pour into mold. Sauce: Yolks of 3 eggs. Add 
gradually 1 cup fine granulated sugar and continue beating. 
Add 3 tsp. sherry wine. Use immediately. 

—Mrs. Perry L. Hobbs. 

SNOW PUDDING 

One qt. water, 3 tblsp. cornstarch, whites of 3 eggs, pinch 
salt. Add salt and water, put on fire, add cornstarch before it 
boils, cook, take from fire, add whites of eggs beaten stifif, 
sugar and flavoring to taste. Cream for Snow Pudding: One 
pt. milk, >4 cup sugar, yolks of 3 eggs, 1 tsp. cornstarch, 
vanilla, small piece butter. 


—Mrs. Granger. 




82 


THE CLEVELAND SOROSIS COOK BOOK 


STEAMED PUDDING 

One-half cup molasses, ^4 CU P butter, J4 cup sweet milk, 
J4 tsp. soda, J4 cup seeded raisins, flour enough to make a 
stiff batter. Steam 2 hours. Sauce for pudding: One-half 
cup butter, 1 cup sugar, 2 cups milk, 1 tblsp. cornstarch. 
Cream butter and sugar, heat with milk, stir cornstarch into 
the milk, then put butter and sugar in the milk. Cook until 
it thickens. 

—Mrs. F. E. Slater. 

STEAMED PUDDING 

Sift \y 2 cups white flour and add tsp. salt, 1 tsp. soda, 
1 tsp. mixed spice. Add 1 cup ground suet, 1 egg, ^4 cup 
milk, y 2 cup dark molasses, 1 cup chopped raisins or figs. 
Steam 2 hours. Sauce: One cup sugar, 3 tblsp. hot water, 

1 egg, 1/4 tblsp. butter. Rub butter and sugar to cream, add 
yolk of egg, and hot water gradually. Cook in double boiler 
until thick. Add beaten white of egg. 

—Mrs. Arthur B. Pyke. 

STEAMED PUDDING 

One cup sugar, 1 tsp. cinnamon, ^4 tsp. cloves, /4 tsp. 
nutmeg, 1 cup soda, 1 cup currants, 1 cup raisins. Dissolve 
soda in cup of boiling water, mix spices with sugar and add 
flour until thick enough for cake. Then add currants and 
raisins. Steam 3 hours. Pudding sauce: One cup sugar, 1 
heaping tblsp. butter, *4 cup boiling water, let boil 5 min¬ 
utes. Pour slowly on 1 well beaten egg. Flavor with lemon. 

—Mrs. C. I. Jenkins. 

SUET PUDDING 

One cup suet chopped fine, 1 cup brown sugar, 1 cup flour, 

2 eggs, 1 cup raisins, 1 cup sour milk, 1 tsp. soda, pinch salt. 
Steam for 3 hours. Add few nuts if you like. Sauce for same: 

One cup brown sugar, % cup butter, beat to a cream; 3 
eggs, beat separately; add yolks to the sugar and butter, and 
cream good, then add the beaten whites, 1 tsp. vanilla. 

—Mrs. E. N. Chapman. 

SUET PUDDING 

One cup suet, 1 cup raisins, 1 cup brown sugar, 1 cup sour 
milk, 1 cup flour, 1 cup bread crumbs, 1 tsp. soda. Steam 3 
hours. 


—Mrs. Madeline E. Williamson. 





THE CLEVELAND SOROSIS COOK BOOK 


83 


SUET PUDDING 

One cup suet, 1 cup milk, 1 egg, 1 cup molasses, 2 tsp. 
soda mixed in J4 the molasses, 2 y 2 cups flour. In another 
bowl put 1 cup raisins, 1 cup currants, 1 cup walnuts, 1 tsp. 
cinnamon, J4 tsp. cloves, ^ lb. citron. Mix and steam 3 hours. 

—Mrs. J. F. Gould. 

SUET PUDDING 

One cup suet, 1 heaping cup bread crumbs, 1 cup good 
molasses, 1 cup raisins, 1 cup currants, 1 tsp. salt, cloves and 
cinnamon, 2 tsp. soda, 2 cups flour, 1 cup milk. 

—Miss Miller. 

STEAMED SUET PUDDING 

One cup suet chopped fine, 1 heaping cup bread crumbs, 
cup New Orleans molasses, l A cup granulated sugar, 1 cup 
sweet milk with tblsp. soda dissolved in it, 1 cup raisins, 2 
cups flour. Flavor with nutmeg, cloves and cinnamon, a lit¬ 
tle salt. Steam fully 2 hours. Sauce: The white of an egg 
beaten with 1 cup granulated sugar or heaping tblsp. butter 
stirred to a cream, with a cup granulated sugar. Squeeze in 
the juice of J4 good sized orange. 

—Mrs. M. A. Howlette. 

TROY PUDDING 

One cup raisins, chopped fine; 1 cup suet chopped fine; 
1 cup N. O. molasses; 1 cup hot milk or water; 2^4 cups 
flour, J4 cup salt, 1 tsp. soda dissolved in hot water. Beat 
to a batter. Steam 3 hours. If water is used instead of milk, 
use y 2 cup more flour. Sauce: Juice of 2 lemons, 1 cup gran¬ 
ulated sugar. Cream the butter and sugar. Add lemon juice. 
Beat to a froth and serve on the hot pudding. 

—Mrs. Frank Kraft. 

WADSWORTH PUDDING 

One cup shredded pineapple (drained), 1 cup cooked rice, 
1 cup sugar. Chill, and just before serving whip 1 cup cream. 
Flavor and mix thoroughly. 

—Mrs. Ora Cully. 

HARD SAUCE 

Cream y cup butter, add gradually 1 cup powdered 
sugar, beating all the while. Then add the white of 1 egg 
without beating. Beat hard and add 1 tsp. vanilla. Stand it 
on ice to harden. Brandy or sherry may be used if desired. 

—Mrs. W. B. Wingate. 




84 


THE CLEVELAND SOROSIS COOK BOOK 


ORANGE SAUCE FOR PUDDING 

Mix two level tblsp. flour with 1 cup sugar, add hastily 
2 cups boiling water and grated rind of 1 orange. Stir and 
boil 5 minutes. Add juice of 2 oranges, 1 tblsp. butter and 
beaten yolks of 3 eggs. Will serve eight persons. 

—Miss Helen Sheridan. 

PUDDING SAUCE 

Cream together 1 cup sugar and V* cup butter. Add 3 
well beaten eggs and flavor. Cook in double boiler just before 
serving. 

—Mrs. W. B. Wingate. 

STERLING SAUCE 

First immerse mixing bowl in hot water, then beat to a 
cream 34 cup butter, 1 cup lightest brown sugar, pinch salt. 
Add whites of 2 eggs beaten stiff. Set mixture in pan of hot 
water and beat till thoroughly heated. Put aside to cool. Add 
34 cup whipped cream, vanilla flavoring when ready to serve. 

—Mrs. W. B. Wingate. 








THE CLEVELAND SOROSIS COOK BOOK 


85 


PUDDINGS 






86 


THE CLEVELAND SOROSIS COOK BOOK 



&ellvnq& 

Ice Cream 


As a Dessert —We know of no dish possessing the appetizing, 
refreshing and nutritious properties which are contained in 
this delicious ice cream. It is the ideal dessert. 

As a Food— Few foods contain the genuine health properties 
which are contained in really good ice cream, such as Tell¬ 
ing’s. We use only the best fruits, flavors, granulated cane 
sugar and Belle Vernon Cream perfectly pasteurized and 
homogenized. 


BELLE-VERNON 

STANDARD PASTEURIZED 

■■MILK" 

Every precaution that science can give enters 
into the production of this wholesome milk. 

Belle Vernon Whipping Cream is used by 
Cleveland’s best cooks. 

BOB 


The Telling-Belle Vernon Co. 








THE CLEVELAND SOROSIS COOK BOOK 


87 


CREAMS, ICES AND DESSERTS 


AMBROSIA 

First, place layer sliced oranges; second, place layer fresh 
strawberries; third, place layer fresh or canned pineapple, cut 
in small pieces; alternate till fruit dish is filled. Then squeeze 
juice of several oranges over contents. Put in ice box till 
serving time, then sprinkle shredded cocoanut over top. When 
strawberries are not in market, it is all right without. 

—Mrs. Burgess Burkitt. 


APPLE CUSTARD 

Five cooking apples, quartered. Boil 1 cup brown sugar 
and. y 2 cup water to syrup. Drop apples in and cook until 
tender. Dip apples out, drain, put in 1 tblsp. butter, 1 egg 
(yolk), 1 tblsp. flour and 1 cup cream (milk will do), cream 
together, stir into syrup, cook and pour over apples. Beat 
white of egg, add little sugar and drop over top. 

—Mrs. H. H. Cully 


APPLE SNOW 

Grate one large apple, white of 1 egg, Jd cup sugar, beat 
together until light and feathery and if desired add chopped 
walnuts. 

—Mrs. Frank O’Brien. 


BAKED DATES 

Baked dates are very palatable, especially when served 
with hot rolls, says Good Housekeeping. Remove the stones 
from the dates, put into each a very small piece of butter, place 
in a pan, sprinkle with salt and put in a hot oven for five min¬ 
utes. Dates that are old and hard will become soft by this 
method. They should be served hot. 

—Miss Jennie Burns. 

COCOANUT LOAF 

One-half box gelatin, 1 cup cold milk, ^4 cup sugar. Heat 
and cool. Add 2 cups cocoanut, 1 tsp. vanilla, 1 pt. cream, 
whipped. Serves eight people. 


Mrs. H. H. Cully. 





88 


THE CLEVELAND SOROSIS COOK BOOK 


COCOANUT PUFFS 

Whites of 3 eggs, 2*4 tsp. cornstarch, 1 cup granulated 
sugar, 2 cups shredded cocoanut, 1 tsp. vanilla. Beat eggs, add 
sugar and cornstarch, cook in double boiler until sticks around 
edges (stirring all the time). Remove from heat, add cocoa- 
nut and vanilla, and drop in buttered tins and bake in slow 
oven for 15 minutes. 

—Mrs. H. H. Cully. 

FLOATING ISLAND 

Three eggs, 3 tblsp. sugar, 1 quart milk. Beat the eggs 
and sugar together, add the milk cold. Let it come to a scald. 
Have the whites of two eggs beaten to a froth. Pift’ it on in 
the boiler and cover closely. Flavor the custard with vanilla 
or lemon. 

—Mrs. W. G. Rose. 

FLOATING ISLE 

Take yolks of 4 or 6 eggs (according to the amount need¬ 
ed), y 2 cup sugar, about 2 tblsp. cornstarch, small piece but¬ 
ter. Mix with little milk. Take 1 qt. milk and put on to boil. 
When boiling, pour in mixed eggs, etc. Have whites beaten 
to stiff froth and pour on boiling cream. Dip out with large 
spoon into dessert dishes, with frosting on top. 

—Mrs. Ecken. 

FOOD FOR THE GODS 

Whites 6 eggs beaten stiff, 2 cups granulated sugar, 6 
tblsp. cracker crumbs, 2 tblsp. baking powder, J4 lb. nuts, J4 
lb. dates. Chop nuts and dates, mix all together, fold in 
whites of eggs last. Bake in a slow oven about 1 hour. Serve 
with whipped cream. —Mrs. Bailey. 

FRUIT DREAMS 

Two cups boiling water, 1 cup raisins and figs, 1 cup 
sugar, cook all till soft; 2 level tblsp. cornstarch in }4 cup 
water, add to cooked mixture and cook 2 or 3 minutes. Add 
1 cup nuts and candied cherries. When cold add 1 pt. whipped 
cream. Serve with whipped cream. 

—Miss Marguerite Craig. 

FRUIT JELLO 

One pkg. orange or lemon jello, dissolve in }4 pt. hot 
water, add 44 cup sugar. Lemon or orange extract added will 
also improve flavor. Quarter oranges and slice bananas. Add 
>4 cup English walnuts. Pour jello over this when cool. 
Serve in mould form topped with whipped cream or in tall 
glasses. 





THE CLEVELAND SOROSIS COOK BOOK 89 


ICE CREAM 

One qt. milk, 3 eggs, 1*4 lbs. sugar, 1 dessert spoon flour 
mixed in sugar. Put eggs well beaten, sugar and flour in the 
heated milk, cook 10 min., let cool. Add 2 qts. cream, flavor 
to suit taste, freeze. Makes 1 gallon. 

—Mrs. H. H. Cully. 

LUCY’S APPLE SAUCE 

One qt. cooked apples, run through seive ; 1 tblsp. butter, 
sugar to taste ; 1 tsp. cinnamon. —Mrs. W. D. Pudney. 

MACAROON JELL-O 

Dissolve one pkg. of any flavored Jell-O in 1 pt. of boiling 
water. When it begins to thicken beat until thickness of 
whipped cream, then add 1 cup whipped cream and. 6 crushed 
macaroons. Whip together thoroughly, let harden, and serve 
with whipped cream. 

MARSHMALLOW CREAM 

Dissolve 1 rounded tblsp. granulated gelatine in Jd cup 
cold water and stir over fire till thoroughly dissolved. Add 
another J4 cup cold water and let stand while beating whites 
of 4 eggs with tiny pinch salt until very light. Pour gelatine 
very slowly into whites, beating constantly. Sprinkle in 1 
cup granulated sugar and keep beating. Take % mixture, tint 
pink. Spread over bottom of deep dish and cover with chopped 
nuts. Spread another gelatine over this, then another layer 
nuts. Tint remaining j/3 lavender and spread on top. .Serve 
with whipped cream. 

—Mrs. J. F. Gould. 

MAPLE SOUFFLE 

One cup milk, heaping tsp. cornstarch, pinch salt, tblsp. 
butter, 3 eggs, tsp. brown sugar, 1 cup maple syrup, vanilla. 
One cup of milk in a double boiler, when it comes just to the 
scalding point, stir in a heaping teaspoonful of cornstarch dis¬ 
solved in a little cold milk, a pinch of salt and a tblsp. butter, 
add the yolks of 2 eggs beaten with a rounded tsp. brown 
sugar and 1 cup maple syrup. Take from the fire, and when 
nearly cold, fold in the whites of 3 eggs, beaten until dry and 
stiff. Have ready a deep buttered baking dish, pour in the 
mixture, and bake in a moderate steady oven about half an 
hour. Serve at once before it falls (a pinch of saleratus to 
prevent falling), with a little whipped cream sweetened and 
flavored with vanilla (a few drops of vanilla brings out the 
maple flavor). 


Marian E. Taylor. 



90 


THE CLEVELAND SOROSIS COOK BOOK 


MAPLE PARFAIT 

Cook 1 cup maple sugar and y 2 cup hot water to thick 
syrup. Pour this over the well-beaten yolks of 3 eggs and cook 
in double boiler until thick. Beat until cold, then add 1 scant 
pt. whipped cream and flavor with vanilla. Pack in ice and 
salt for 4 or 5 hours. 

—Mrs. S. H. Agnew. 

MARSHMALLOW CHARLOTTE RUSSE 

Whip a pt. of heavy cream until stiff. Fold in J4 cupful 
powdered sugar, add stiffly beaten whites of 2 eggs, 1 tsp. 
vanilla, 1 cup marshmallows cut in small pieces and J4 cupful 
chopped English walnut meats. Line a mold with lady fin¬ 
gers, fill with the cream and let stand on ice about 1 hour be¬ 
fore serving. 

PINEAPPLE CREAM 

Two cups water, 1 cup sugar, 1 can grated pineapple, 2 
cups cream. Make syrup by boiling sugar and water 15 min¬ 
utes, strain, cool, add pineapple and freeze to a mush. Fold 
in whip from cream, let stand 30 minutes before serving. 
Serve in frappe glasses and garnish with candied pineapple. 

—Mrs. H. J. Hartzell. 

PINEAPPLE FLUFF 

One 15-cent can pineapple cut in small cubes, ^4 lb. 
pink and white marshmallows, cut each in 4 pieces, 1 cup al¬ 
monds blanched and cut lengthwise in narrow strips, y 2 pt. 
cream whipped and flavored. Put the pineapple and marsh¬ 
mallows in sherbet glasses, sprinkle with almonds and add 
cream. This will serve 10 people. 

—Mrs. E. P. Chamberlin. 

PINEAPPLE FRAPPE 

One large can pineapple, 1 lb. plain marshmallows, T /\. 
lb. shelled pecans. T / 2 pt. cream. Cut pineapples and marsh¬ 
mallows into small pieces, add pecans, whipped cream and mix 
thoroughly. Serve with salted wafers. 

—Mrs. Harry Brady. 

PINEAPPLE WHIP 

The day before wanted, prepare 1 pkg. lemon jello as 
usual, y 2 can sliced pineapple, cut fine, no juice. When jello 
is partly cooled add pineapple. Just before serving whip pt. 
double cream with 1 tblsp. sugar and mix. 

—Mrs. H. H. Cully. 




THE CLEVELAND SOROSIS COOK BOOK 


91 


] □ r- i 


MAPLE MOUSSE 

Beat the yolks of four eggs until light. To them add 1 
cup maple syrup; let come to a boil. Take from fire and beat 
till cold. Then strain and add one pint of cream, whipped, 
and the beaten whites of eggs. Place in freezer and pack in 
ice and salt. Let stand for 2 or 3 hours. 

—Mrs. Frank B. Willis, Columbus, O. 


i i □ C 

























92 


THE CLEVELAND SOROSIS COOK BOOK 


PRUNE WHIP 

Whites of 3 eggs, \ l / 2 cup granulated sugar, 10 or 12 
stewed prunes, chop fine. Beat the whites to a stiff froth and 
add sugar. Stir well and then add chopped prunes. Bake in 
a slow oven Ya of an hour. 

—Mrs. H. M. Chisholm. 

PRUNE WHIP 

Whites of 5 eggs, y 2 cup sugar, J4 tsp. salt, % tsp. cream 
of tartar, *4 lb. stewed prunes (about 16). Bake about 20 
minutes. 

Custard for above 

One pt. milk heated, yolks 4 eggs beaten, 34 cup sugar, 
pinch salt. Cook until custard coats spoon. 

—Mrs. Madeline E. Williamson. 

TAPIOCA DESSERT 

One-half cup pearl tapioca, 1 scant cup maple syrup, Yz 
cup walnut meats, J4 pt. cream. Soak tapioca over night, in 
the morning cook until very clear, add syrup and nuts, let boil 
up just once. Then put in glasses to chill. Whip cream, put 
over top with maraschino cherries just before serving. 
Enough for six people. —Julia Noville. 

TAPIOCA DESSERT 

Soak Yz cup pearl tapioca in 3 cups cold water over night. 
In morning put in double boiler with 1J4 cups light brown 
sugar, ^4 cup figs cut in small pieces. Cook till almost done, 
then add Yz cup chopped nuts. When well cooked add little 
vanilla and pour into mold. Serve cold with whipped cream. 

—Mrs. Fred Hibben. 

WHIPPED CREAM SHERBET 

One pt. whipped cream, Y lb. marshmallows cut in small 
pieces, 1 lb. English walnuts broken in small pieces. Mix all 
together and let stand 3 hours. 

—Mrs. George H. Thorne. 

SUBSTITUTE FOR WHIPPED CREAM 

Put an even tsp. of gelatine in 3 tsp. cold water, soak 10 
or 11 min., then melt in a warm place until it is reduced to a 
liquid. Whip for 5 min. with a wire spoon in a warm room. 
It will become stiff and frothy. Add 5 tblsp. rich cream, ice 
cold, 1 tblsp. powdered sugar and flavor. 

—Mrs. Chas. H. Cooper. 





Grand Prize World’s Fair, St. Louis, 1904 


AsK Your 
GROCER 

Those who buy SWANS 
DOWN CAKE FLOUR 
once always come back for 
more. There's such a 
difference between cakes 
made of Swans Down and 
cakes made of ordinary 
flour. 


IGLEHEART’S 


SWANS DOWN 


Prepared (Not Self-Rising) 


CAKE FLOUR 


Not like heavy, glutenous 
bread flour sold in sacks and 
barrels. 

Swans Down Cake Flour 

is a smooth, creamy, light flour 
made especially for fine cakes 
and pastry. 

-— TRY IT 

IGLEHEART BROTHERS 

Established 1856 

EVANSVILLE, :: :: INDIANA 



D ° WN G/* 


NOT 

A SELF 
! RISING 
FLOUR 


Recommended & Sold By, 
Chandler & Rudd Co., 
10609 Euclid Ave., 
Cleveland,Ohio. 
























HOW TO IMPROVE YOUR CAKE 


IT IS INTERESTING- 
READ IT! 


The excellence of a cake depends upon its lightness, texture, color and 
taste. | 

Cake is made light by the enlargement of the cells in the cake batter and 
this is accomplished in two ways. First, by the expansion of air when heated 
during baking. The cool air in the batter is enclosed by the beating of the 
batter, or the eggs. The expanding of the enclosed air bubbles puffs up and 
expands the batter: the heat also bakes the cake, making the walls of the 
cells rigid, so that they retain the structure of a sponge. 

The other method of enlarging the cells of the cake batter is by the evolution 
cf carbon dioxide, a harmless gas which fills the cells and expands when heated 
during the baking cf the cake. Carbon dioxide is the gas in the bubbles given 
off by baking powder when it is wet and heated. The action of cream of tartar 
on soda also gives cff carbon dioxide. g 

This lightness of a cake is greatly affected by the kind of flour used. Flour 
not made expressly for use in cake baking is rich in gluten, an excellent quality 
for bread, but detrimental for cake baking. Gluten is a tough, rubbery substance 
that makes difficult the expansion of the cake batter, because the heated air, 
or evolved gas bubbles, are not active enough to overcome this strong rubbery 
gluten. This prevents the cake having a fine grained texture, that is fluffy and light. 

Flour with a yellowish or grayish color does not give that beautiful and 
creamy white color that goes far towards making a cake more palatable. Bread 
flours have this fault. 

The delicacy of taste and flavor is an extremely important factor, for the 
dainty quality of a cake must not be dominated by the use of a strong and 
coarse flour. 

Swans Down Cake Flour is a special preparation of those elements taken 
from selected wheat that go to make a flour which gives the best of results 
in cake and pastry baking. 

The proportion of gluten in Swans Down Cake Flour is small and it is of 
extremely fine and tender quality. The eggs and butter and sugar used in 
a cake more than make up for the low gluten content, so far as the nutriment 
value is concerned. 

It is best to have a special flour for cake baking. Swans Down Cake Flour 
is the best we can make and we have made the best of flour for over a half 
century. 


COPYRIGHTED 1914. IGLEHEART BROTHERS 





THE CLEVELAND SOROSIS COOK BOOK 


95 


CAKES AND ICINGS. 


ANGEL FOOD CAKE 

Whites of 11 eggs, V /2 cup of sugar, 1 cup pastry flour; add 
a tsp. cream tartar, 1 tsp. almond flavoring. Sift flour 4 times, 
sugar 1 time; measure, put together. Beat eggs half, add cream 
tartar, finish beating. Fold in flour and sugar, then extract. 
Bake in ungreased Van Dusen pan 1 hour, in very slow oven, with 
pie pan of water on lower grate. 

—Mrs. W. W. Holliday. 

ANGEL FOOD CAKE 

Whites of 11 eggs, l J A glass of sugar sifted 9 times; add a 
pinch of salt, 1 glass pastry flour, 1 tsp. cream tartar, sifted 
in flour 9 times. Mix 1 tsp. vanilla in sugar, then sift sugar 
and flour together 4 times. Then stir lightly into the stiffly 
beaten whites. Bake slowly with increasing heat. 

—Mrs. Edw. Northrop. 

APPLE SAUCE CAKE 

One cup butter, 1 cup sugar, 2 eggs, 1^4 cup apple sauce, 
2 cups flour, 1 cup nut meats, 1 cup raisins, 1 tsp. soda dissolved 
in 1 tblsp. hot water, 1 tsp. allspice, 1 tsp. cinnamon, 1 tsp. nut¬ 
meg. Cream butter and sugar, add yolk of eggs. Mix dry 
ingredients, add apple sauce and fruit and whites of eggs last. 
Bake in a moderate oven. 

—Mrs. F. W. Cammann. 

APPLE SAUCE CAKE 

One and one-half cups apple sauce, y 2 cup (scant) butter. 
Stir in while sauce is hot 1 y 2 cups brown sugar, 2y 2 cups 
flour, 1 tsp. soda in hot water, 1 cup chopped raisins, cinna¬ 
mon, cloves to taste. 

—Mrs. Ora Cully. 

BOSTON FAVORITE CAKE 

Two-thirds cup butter, 2 cups sugar, 4 eggs, 1 cup milk, 
Zy 2 cups flour, 5 tsp. baking powder. Cream the butter, add 
sugar gradually, eggs beaten until light, then milk and flour 
mixed and sifted with baking powder. This recipe makes two 
loaves or one-half the mixture may be baked in individual tins. 

—Mrs. H. J. Hartzell. 








96 


THE CLEVELAND SOROSIS COOK BOOK 


CAKE 

Break an egg into a measuring cup. Add enough melted 
butter to fill Y /i full; fill cup to top with milk; take 1/4 cups 
flour after sifted; 1 cup sugar, 1 tsp. baking powder, and sift 
all together twice and pour on the contents of measuring cup; 
1 tsp. flavoring. Beat until batter is smooth. Bake in loaf or 
two layers. 

—Mrs. H. L. Roxbury. 

CAKE THAT NEVER FAILS 

Two cups granulated sugar, y 2 cup butter, cream to¬ 
gether. Add y 2 cup sweet milk and ^4 cup water. Three cups 
sifted flour (level), 2 tsp. baking powder, sift together. Add 
the whites of 5 eggs beaten stiff. Flavoring to taste. Bake in 
three layers. 

—Mrs. Edward L. Benedict. 

CAKE 

One cup granulated sugar, 3 eggs, pinch salt, 1 cup pastry 
flour, 1 lb. English walnuts, broken; 1 lb. dates, shredded. 
Stir all together only enough to thoroughly mix ingredients. 
Do not beat. Put in a shallow pan and bake very slowly for 
y of an hour. 

—Dora M. Lynn. 

CARAMEL CAKE 

One and one-half cup sugar, ^4 cup crisco, 1 cup milk, 
whites of 3 eggs, 3 cups flour, 2 tsp. baking powder, 1 tblsp. 
cornstarch. Mix sugar and crisco, add milk, then flour, bak¬ 
ing powder and cornstarch, and lastly whites of eggs, flavor 
with vanilla. 

Icing 

One and one-half cups brown sugar, cup cream, butter 
size of hickory nut, boil until hardens, stir well. 

—Mrs. Judson Perry. 


FRENCH COFFEE CAKE 

Beat an egg and ^4 cup sugar until light, then add % cup 
melted butter. Mix and sift 114 cups flour with level tblsp. 
baking powder and add alternately with y 2 cup milk to first 
mixture. Turn into a buttered shallow pan, sprinkle with 
sugar and cinnaman. Bake in moderate oven. Nice to serve 
with afternoon tea. 


—Mrs. Arthur B. Pyke. 



THE CLEVELAND SOROSIS COOK BOOK 


97 


CHOCOLATE CAKE 

One cup sugar, cup butter, whites of 3 eggs, % cup of 
milk, \y 2 cup of flour, 2 tsp. baking powder, vanilla. 

Filling for Chocolate Cake 

Yolks of 3 eggs, y 2 cup milk, 1 tblsp. butter, 1 cup sugar, 
grate y 2 cup chocolate, boil 6 minutes. 

—Mrs. L. B. Snow. 

CHOCOLATE CAKE 

Shave 2 ounces chocolate and add 5 tblsp. boiling water 
to make smooth paste; y cup butter, VA cup sugar, y 2 cup 
milk, 1 tsp. vanilla, 4 eggs, 2 cups pastry flour. Beat yolks 
and whites separately. 

Filling 

Four tblsp. flour, ^4 cup sugar, mix well; 1 cup scalded 
milk and cook in double boiler 20 minutes, stiring until thick. 
Add 1 ounce chocolate which has been mixed with 2 tblsp. 
boiling water. Last add yolk of 1 egg. Let cool, add vanilla. 

—Mrs. J. D. Littlefield. 

SOLID CHOCOLATE CAKE 

Blend 2 cups brown sugar with y 2 cup butter; add yolks 
of 3 eggs and y 2 cup sour milk. Melt four squares chocolate 
in Lj cup boiling water and cool. Add this to other ingre¬ 
dients. Add 2 cups flour, 1 tsp. baking powder, 1 tsp. soda, 
the beaten white of 1 egg and 1 tsp. vanilla. Bake in loaf. 

Icing 

Boil \y 2 cups sugar with y cup water until it forms a 
soft ball in water; beat into whites of two eggs; add 1 tsp. 
vanilla. 

—Mrs. S. R. Green. 

CHOCOLATE CAKE OR DEVIL’S FOOD 

• Five level tblsp. butter, 1% cups sugar, 3y squares choc¬ 
olate (melted), 3 eggs, 1 tsp. vanilla, y cup milk, 3y 2 level 
tsp. baking powder, VA cups sifted flour. Cream butter, add 
sugar and chocolate, then unbeaten eggs and vanilla and beat 
together until very smooth. Sift the baking powder with y 2 
cup of the flour and use first; then alternate the milk and 
the remaining flour and make the mixture stiff enough to 
drop from the spoon. Beat until very smooth and bake in 
loaf in moderate oven. 


—Mrs. Walter E. Schutt. 






98 


THE CLEVELAND SOROSIS COOK BOOK 


HOT WATER CHOCOLATE CAKE 

Two tblsp. butter, 1 cup sugar, yolk of 1 egg, 2 squares 
chocolate dissolved in *4 cup hot water, 1 tsp. soda dissolved 
in }4 cup more hot water, 1 tsp. baking powder sifted with 1*4 
cups flour, 1 tsp. vanilla. Cover with boiled frosting, using 
white of egg. 

—Mrs. Jane Pierce. 

CORNSTARCH CAKE 

One cup sugar and J 2 cup butter creamed together, whites 
of 2 eggs, 1 cup sweet milk, \y 2 cup flour, Jd cup cornstarch, 
2 tsp. baking powder. Bake in loaf or layers. Sift cornstarch, 
baking powder and flour together. Beat eggs and stir in last. 
Flavoring. 

—Mrs. Eugene Warner. 

CREAM CAKE 

One cup sugar, 3 eggs, 2 tblsp. water, \y 2 cup flour, \y> 
tsp. baking powder. 

Filling 

One pt. milk, 2 eggs, little butter and sugar. Flavor. 

—Mrs. F. G. Hogan. 

DATE TORTE 

One cup English walnuts, 1 cup dates, sliced; 1 cup gran¬ 
ulated sugar, pinch salt, 2 eggs, 1 tblsp. flour, 1 tsp. baking 
powder. Stir eggs and sugar together, add flour and baking 
powder, nuts, dates, etc. Bake H hour in moderate oven. 
Serve with whipped cream. 

—Mrs. C. W. Thomas. 

DEVIL’S FOOD 

Two cups light brown sugar, 2 eggs, *4 cup sour milk, 
cup cocoa, 14 cup boiling water, 2*4 cups flour, JT cup butter, 

1 tsp. soda, 1 tsp. vanilla, 1 tsp. baking powder, salt. 

—Mrs. Van Allen. 


DEVIL’S FOOD CAKE 

Two-thirds cup milk, yolk of 1 egg, 1 cup brown sugar, 
butter size of walnut, *4 cup grated chocolate. Mix well, 
boil till thick and add to following cake mixture: One-half 
cup butter, 2 eggs, 1 cup sugar, 1G tsp. baking powder, 2 cups 
flour, 1 tsp. soda dissolved in hot water, 1 tsp. vanilla. When 
still warm put together with ice cream frosting. 

—Mrs. Laura Anderson. 




THE CLEVELAND SOROSIS COOK BOOK 


99 


DEVIL’S FOOD CAKE 

One cup granulated sugar, 1 tblsp. butter, yolk of 1 egg, 
lj4 cups flour, cream together; boil and add 54 cup sweet 
milk, y 2 cup cocoa, 1 tsp. vanilla. Stir and add to above 1 tsp. 
soda in ^4 cup sour milk. 

—Mrs. A. R. Thompson. 

DEVIL’S FOOD CAKE 

Two eggs, 1 cup sugar, y 2 cup butter, y cup sweet milk, 
2 cups flour, 1 tsp. vanilla, 54 cup chocolate melted with 54 
cup milk and % cup sugar, >4 tsp. salt, 1 rounded tsp. soda. 
Cream butter, sugar and yolks of eggs. Add milk and flour 
in which the salt and soda is sifted. Add flavoring and choco¬ 
late mixture, then whites of eggs, beaten stiff. Bake from 30 
to 40 minutes in slow oven. 

—Grace A. Moorehouse. 

DEVIL FOOD 

Custard—One-half cup cocoa, 1 cup brown sugar, 54 cup 
sweet milk, yolk of 1 egg, 1 tsp. vanilla. 

Cake—One cup brown sugar, 54 cup butter, 2 eggs, 2 cups 
flour, 44 cup milk. 

Beat all together, then stir in custard. Lastly 1 tsp. 
soda. Make custard in double boiler. For cake: Cream 
sugar and butter, then add eggs. Add 1 cup flour, 54 cup 
milk. Stir well. Then add remainder of flour and milk. Bake 
1 hour in moderate oven. 

—Mrs. H. C. Meade. 

EASY CAKE (To be eaten warm) 

One egg, 1 cup granulated sugar, 3 heaping tblsp. butter, 
1 cup buttermilk, 1/4 cups flour, 54 tsp. soda, 1 tsp. vanilla. 
Stir eggs, sugar and butter together well; add milk, then flour 
with soda sifted together. Bake in loaf. 

—Mrs. C. S. Selover. 

GINGER BREAD 

One egg beaten well, 54 cup lard, fill cup with boiling 
water'; 54 cup molasses, fill cup with sugar; 1 tsp. soda dis¬ 
solved in the hot water ; 154 cups flour, 1 tsp. ginger, 54 tsp. 
cinnamon, pinch salt. Bake in a moderate oven about 45 
minutes. 

GINGER BREAD 

One cup sugar, 1 cup lard or butter, 1 cup molasses, 1 
cup sour milk, 1 tsp. soda, 1 tsp. ginger, 1 tsp. cinnamon, 54 
tsp. cloves, 3 cups flour, 2 eggs, put in last. 

—Mrs. Louise Davidson. 




100 


THE CLEVELAND SOROSIS COOK BOOK 


SOFT GINGER BREAD 

One cup brown sugar, 3 ^ cup melted lard, 1 cup boiling 
water with 1 tsp. soda dissolved in it ; 1 cup molasses, 1 tsp. 
salt, 1 tsp. ginger, y> tsp. cloves, 3 even cups flour, 1 well 
beaten egg last thing. 

—Mrs. Frances Lytle. 

RAISIN GINGER BREAD 

One-half cup butter, X A cup sugar, Jd cup molasses, 2 cups 
flour, 1 tsp. baking powder, tsp. salt, 1 egg, tsp. ground 
mace, 1 tblsp. ginger, 1 tsp. soda dissolved in.hot water, y 2 
cup sweet milk, 1 cup seeded raisins. Cream cup butter 
with same amount each of sugar and molasses. Beat until 
very light, then add 1 egg well beaten, tsp. ground mace 
and a tblsp. ginger. Dissolve a tsp. soda in small amount hot 
water, stir into a half cup sweet milk, then add 2 cups flour, 
with which has been sifted 1 tsp. baking powder and tsp. 
salt. Add 1 cup seeded raisins, well dredged with flour, beat 
hard and bake in large pans or in muffin tins. 

—Catherine Taylor. 

JAM CAKE 

One cup sugar, 7/3 cup butter, 2 cups flour, 3 eggs beaten 
separately, nutmeg, 1 tsp. cinnamon, 1 tsp. cloves, 1 tsp. 
soda, 3 / 2 cup sour milk, 1 cup jam (blackberry preferred), but 
other can be used, or jelly. 

—Mrs. P. A. McCaskey. 

JEW’S FRUIT CAKE 

One lb. dates, 1 lb. nuts, 1 cup sugar, 1 cup flour, 1 tsp. 
baking powder, pinch of salt, tsp. flavoring and 3 eggs. Beat 
yolks of eggs, sugar, flour, nuts and dates (not broken), bak¬ 
ing powder, salt and flavoring, and last add the beaten whites 
of eggs. 

—Mrs. W. W. Holliday. 

LAYER CAKE 

Use coffee cup for measuring \y 2 cups granulated sugar, 
cup butter, cream together. Three whole eggs. Beat well 
with sugar and butter, 1 cup sweet milk, stirred in slowly; 
2 cups flour (scant) sifted with 2 heaping tsp. egg baking 
powder. Lemon juice for flavoring. Test out sample in oven 
—if too light add more milk and flour. Moderate oven. Lemon 
custard, the same as for lemon pie. 

—Mrs. F. J. Harris. 




THE CLEVELAND SOROSIS COOK BOOK 


101 


LAYER VELVET SPONGE CAKE 

Two cups granulated sugar, 6 eggs, 1 cup boiling water, 
2^4 cups flour, 2 heaping tsp. egg baking powder. Flavor icing 
with lemon juice. Beat eggs separately, reserving 3 whites 
for icing. Beat yolks and sugar 15 minutes, then add the 
3 whites of eggs beaten stiff. Add orange or lemon juice for 
flavoring, then add 1 large cup boiling water, finally the sifted 
flour with baking powder and sifted 5 times. Bake in mod¬ 
erate oven. 

—Mrs. F. J. Harris. 

LAYER SPONGE CAKE 

Two cups sugar, 4 eggs, pinch salt, 2>4 cups flour, 1 tsp. 
vanilla, 2 tsp. baking powder, 1 cup boiling water. Beat sugar, 
eggs and salt 15 minutes, add flour, vanilla and baking pow¬ 
der, then boiling water and bake in moderate oven. This 
makes 3 large layers. 

Filling 

One egg, % cup sugar, tblsp. flour, tsp. vanilla, 1 cup milk, 
% lb. blanched and chopped almonds. Cook egg, sugar, flour 
and milk in double boiler, and when cold add vanilla and al¬ 
monds. 

—Mrs. T. J. Van Allen. 

LADY BALTIMORE CAKE 

One-half cup butter, scant; 1*4 cups granulated sugar, 
sifted; 1 cup cold water; 3 even cups Igleheart’s Swans 
Down cake flour, sifted three times before measuring; 2 
rounded tsp. baking powder; whites of 4 eggs. Flavor with 
Y tsp. almond extract and V* tsp. vanilla, mixed. Cream but¬ 
ter and sugar; add *4 of the water with 1 cup of the flour; beat 
thoroughly, and add second cup of flour; continue beating; 
into the last cup of flour sift the baking powder, and add as 
the others; then the rest of the water; flavor and then cut and 
fold in the stiffly beaten whites very carefully. This will 
make 3 layers 12 inches square; or 2 layers 14 inches square. 
Layer cakes require a hotter oven than loaf cakes. 

Filling for Lady Baltimore Cake 

Grind together in the meat grinder, *4 lb. figs, *4 lb. pe¬ 
cans or English walnuts and y lb. raisins. Make a boiled 
icing of 2 cups granulated sugar, 54 cup water, whites of 2 
eggs. Boil sugar and water together gently without stirring 
until it threads from the spoon; turn this mixture slowly in 





102 


THE CLEVELAND SOROSIS COOK BOOK 


the stiffly beaten whites of the eggs; beat while turning on the 
hot liquid; continue beating until of the right consistency to 
spread; leave out p 3 and into the rest stir the fruit and nuts. 
Spread the fruit icing between the layers and on the top, and 
over this spread the plain white icing. 

This is a most delicious cake and has been much sought 
after by readers of Owen Wister’s interesting story of Lady 
Baltimore. —Mrs. J. O. Gordon. 

LEMON CAKE 

Lemon jelly cake is delicious prepared as follows: Cream 
cup butter with 2 cups sugar. Add yolks of 2 eggs. Beat 
all until very light and add gradually y 2 cup milk. Sift a tsp. 
cream tartar and half as much soda with 2 cups flour and resift 
several times, then stir the moist ingredients into it and fold 
through the mixture the whites of the 2 eggs whipped to a 
very stiff froth. Butter 4 tin plates and divide the batter 
among them. Let the cakes bake about 20 minutes and spread 
between the layers a lemon jelly made by beating 2 eggs well 
and mixing with them a cup of sugar, the juice of 13/2 lemons, 
the grated rind of 1 lemon and 2 tblsp. water. Put the mix¬ 
ture into a porcelain lined pan on the stove, cook over a slow 
fire for 7 minutes and stir it frequently while cooking. Let 
the mixture cool before spreading. Ice the top and sides of 
the cake with a white icing flavored with leman. Serve fresh, 
as it deteriorates with keeping. 

—Mrs. Walter E. Schutt. 

LIGHTNING CAKE 

One and one-quarter cups flour, 1 cup sugar, pinch salt, 2 
tsp. baking powder, 54 cup melted butter, 2 eggs (save 1 
white) in melted butter. Fill with milk. Beat 5 minutes. 

—Mrs. O. C. Ranke. 

MISSIONARY CAKE 

Put into a saucepan the following ingredients: One cup 
brown sugar, cups raisins, ^2 cup currants, y cup crisco,. 
fd cup water, 54 cup fruit juice (canned pears, peaches, etc., 
or sweet pickle juice), % tsp. salt, % grated nutmeg, 1 tsp. 
ground cloves, 1 tsp. cinnamon. Boil all together for 3 min¬ 
utes, then cool; when cold add 2 cups flour to which has been 
added y, tsp. baking powder. Add 1 tsp. soda dissolved in a 
little hot water. Add also 1 cup nut meats. Bake in a slow 
oven about 50 minutes. Place a pan of boiling water in the 
oven, directly under the cake tin. This prevents hard crusts.. 

—Mrs. W. Harper. 




THE CLEVELAND SOROSIS COOK BOOK 


103 


NUT CAKE 

One and one-half cup powdered sugar, 34 cup butter, 
whites of 4 eggs, cup cold water, 2 cups flour, 1 tsp. baking 
powder, 1 cup chopped nuts. Cream butter and sugar, add 
water and flour alternately, whites, then nuts; and last of all 
baking powder. 

—Mrs. D. C. Keller. 

ORANGE CAKE 

One-quarter cup butter, 1 cup sugar, 2 eggs, 34 tsp. salt, 
1/4 cups flour, 2 tsp. baking powder, V 2 cup milk, orange 
flavoring. 

Orange Filling 

One-half cup sugar, 2 tblsp. flour, grated orange rind, %. 
cup orange juice, 1 tsp. lemon juice, 1 tsp. butter. Cook until 
thick. 

—Mrs. E. B. Reese. 

POTATO FLOUR CAKE 

Four eggs, 1 cup granulated sugar, 1 tsp. vanilla, J4 cup 
potato flour, 1 tsp. baking powder. Separate eggs, first taking 
the yolks and beat, then add sugar, beat again; beat up whites 
of eggs, add to the mixture, beating again; add vanilla, then 
add potato flour and baking powder sifted together. Bake in 
a pan not greased in moderate oven for 40 minutes. 

—Miss Charlotte King. 

SOUR MILK CAKE—Delicious 

Two cups brown sugar, y cup butter and crisco mixed, 
yolks of 2 eggs, 1 cup buttermilk, 1 level tsp. soda, y 2 tsp. salt, 
1 tsp. baking powder, 2 cups flour. Mix sugar and shortening 
well together; put soda, salt and baking powder in the flour, 
sifting well. Put yolks well beaten, into butter and sugar. 
Add milk, then flour. Bake in 2 layers. 

Frosting 

Boil 2 cups brown sugar and y 2 cup water until it “spins 
a hair.” Beat the whites of 2 eggs to a stiff froth. Melt 1 
square baker’s chocolate. Pour hot syrup over whites of 
eggs, stirring constantly; then add melted chocolate, stir until 
cool, and put between layers and on top. A few coarsely 
ground nuts adds to the frosting. 


—Mrs. C. S. Selover. 





104 


THE CLEVELAND SOROSIS COOK BOOK 


ONE-EGG CAKE (Just fine) 

Sift together 1 heaping cup flour, 1 scant cup sugar, 2 
scant tsp. baking powder, 1 pinch salt. Into J4 cup melted 
butter break 1 egg; fill this cup with milk; add this to the dry 
ingredients and beat well. Flavor. 

—Mrs. Nellie Ziegler. 

PRUNE CAKE 

One-half cup butter, 1 cup granulated sugar, 3 eggs, .1 cup 
prunes, cooked and cut small; 3 tblsp. prune juice, 1 cup sour 
milk, 1 level tsp. baking soda in the flour; 34 tsp. nutmeg, 1 
tsp. cinnamon, 2 cups flour. Beat whites of eggs separately 
and add to whole mixture last. This makes 2 nice high layers. 

—Mrs. M. T. Blaine. 

SMALL TWO-LAYER WHITE CAKE 

One cup flour, sifted; 1 cup sugar, 2 rounding tsp. baking 
powder. Sift. In a cup put a piece of butter size of walnut, 
1 unbeaten egg and fill with sweet milk. Flavor. Beat thor¬ 
oughly. 

Frosting 

One and one-half cups maple syrup, beaten white of 1 
egg. Cook. 

—Mrs. W. A. Rounds. 

SOUR MILK CAKE 

One cup sugar, 1 cup buttermilk or sour milk, 1 large tsp. 
butter, 1 tsp. baking powder, ^4 tsp. soda, 1 egg, 2 cups flour, 
% tsp. cinnamon, 34 tsp. cloves, 1 cup raisins. 

—Mrs. Elizabeth Blanchard. 

SPICE CAKE 

Two cups brown sugar, scant 54 cup shortening, 2 3/2 cups 
flour, 2 eggs, 1 tsp. soda, 1 cup sour milk, 2 tsp. cinnamon, 34 
tsp. allspice, 34 tsp. nutmeg. Keep out white of 1 egg for 
filling. Take 2 cups granulated sugar, 34 cup water and cook 
until it threads. Beat into the beaten white of egg and stir 
in 1 cup of seeded raisins, chopped. 

—Mrs. F. J. Warner. 

SPICE CAKE 

One cup brown sugar, 34 cup butter, 1 cup sour milk or 
cream (if cream use less butter) ; 2 cups flour, 2 tsp. baking 
powder, 1 tsp. soda dissolved in cream; 2 eggs, 1 cup raisins, 
vanilla and spices. Bake in slow oven. Used boiled or plain 
icing. 

—Mrs. J. C. Beardsley. 






THE CLEVELAND SOROSIS COOK BOOK 


105 


SPICE CAKE 

One cup sugar, y 2 cup butter, 2 tblsp. molasses, 1 cup sour 
milk, 2 cups flour, 1 tsp. soda, 1 tsp. cinnamon, cloves, 1 egg. 
Nuts and raisins if desired. Cream butter and sugar, then 
add 1 egg. Stir in molasses, also spices. Add 1 cup flour, *4 
cup milk, then other cup of flour and remainder of milk. Have 
raisins well dredged in flour. Use y 2 cup raisins. Stir into 
mixture. Then 1 tsp. soda dissolved in warm water. Bake in 
layers, moderate oven, ^4 hour. 

—Mrs. H. C. Meade. 

SPICE CAKE (Original) 

One cup sugar, H cup sour cream, y 2 cup table syrup, 2 
cups flour, 1 level tsp. saleratus, 1 egg, piece of butter size of 
egg. Season with allspice or any preferred spices. Mix thor¬ 
oughly and bake in shallow tin about 7 by 10 inches. When 
done serve in small squares. 

—Frances E. Holden. 

SPICE LAYER CAKE 

One cup sugar, 4 tblsp. melted butter, 1 tsp. cloves, 1 tsp. 
cinnamon, % tsp. nutmeg, 1 whole egg and yolk of 1, 1 cup 
sour milk, 1^4 cups flour, 1 tsp. soda, 1 tsp. baking powder. 
Bake in thin layers. 

Icing 

One and one-half cups sugar boiled until it threads, then 
pour in beaten white of egg with y tsp. cream of tartar. Add 
1 cup chopped nuts, flavor with lemon. Spread between lay¬ 
ers and on top. Cream of tartar in icing keeps it soft. 

—Mrs. A. T. Merriman. 

SUNSHINE CAKE 

Six large or 7 small eggs, 1 cup flour, pinch of salt, 1*4 
cup granulated sugar, tsp. cream tartar, ^2 tsp. orange ex¬ 
tract. First separate eggs. Beat yolks very stiff. Whip 
whites to a light froth. Add cream tartar to yolks. Whip 
until very stiff. Measure and sift sugar once and place around 
edge of mixing bowl. Fold toward center until sugar is dis¬ 
solved and no more. Add the beaten whites. Fold until soft, 
sift flour five times, measure, fold lightly and no more than 
necessary to dissolve sugar. Light oven and place cake in at 
once, while oven is cold. It will rise in 30 minutes. Then 
turn up gas and bake 20 minutes with the slightly increased 
heat. 


—Mrs. C. E. Hoover. 




106 


THE CLEVELAND SOROSIS COOK BOOK 


SUNSHINE CAKE 

Six eggs, 1 cup flour sifted 5 times, iy cups granulated 
sugar, y tsp. cream tartar, flavoring to suite taste. Separate 
yolks from white of eggs, beat yolks until stiff and whites to 
a foam. Add cream of tartar, beat until stiff. Then add sugar 
and beat 5 minutes. Add yolks and flavoring last, fold in flour. 

—Mrs. H. G. Boon. 

SUNSHINE CAKE 

One cup sugar sifted 4 times, 1 cup flour sifted 4 times, 
whites of 6 eggs beaten stiff with *4 tsp. salt. When half 
beaten add tsp. cream tartar. Add sugar to eggs and beat. 
Add 6 yolks and beat. Fold in flour and bake 30 or 45 minutes. 

—Mrs. N. J. Akers. 

SPONGE CAKE 

Yolks of 3 eggs well beaten, \y 2 cups granulated sugar, 
sifted twice. Beat in slowly. Beat in 1 cup flour sifted twice 
(measure after). Add y 2 cup cold water. Beat, beat, beat. 
Add carefully y cup flour and 1 tsp. baking powder (sifted 
twice). Fold in beaten whites of eggs last. Bake in slow 
oven 30 or 40 minutes. 

—Mrs. C. P. Mebane. 

MRS. VAN’S LAYER CAKE 

\ 

One and one-quarter cups granulated sugar, 3 eggs, R* cup 
butter, y 2 cup sweet milk, 2 cups flour, 2 tsp. baking powder. 
Cream butter and sugar thoroughly. Beat yolks to a stiff 
froth, stir in, add milk, then beaten whites. Lastly, flour and 
baking powder. Stir hard. 

—Mrs. M. H. Tamison. 

WALNUT CAKE 

One-half cup butter, 1 cup sugar, yolks of 3 eggs whipped 
light, y 2 cup sweet milk, iy cups flour, 2 y 2 tsp. baking pow¬ 
der, whites of 2 eggs whipped stiff, y 2 lb. walnut meats broken 
into small pieces. Mix ingredients in order given, bake in a 
square pan about 45 minutes, in a slow oven. Cover with 
White Mountain frosting, lay walnut meats on top and cut in 
squares, each piece with a whole walnut meat in the center. 

—Mrs. F. C. Thornton. 

WHITE CAKE 

Whites of 4 eggs, V/ 2 cup sugar, C cup sweet milk, 54 cup 
butter or crisco, \y 2 cup flour, 44 cup cornstarch, 2 y 2 rounded 
tsp. baking powder. Bake in layers. Any icing desired. 

—Mrs. C. R. Wilkins. 







THE CLEVELAND SOROSIS COOK BOOK 


107 


WHITE CAKE 

One cup butter, 2 cups sugar, 1 cup sweet milk, 3 cups 
flour, whites of 5 eggs, 2 tsp. baking powder. 

—Mrs. J. S. Rutledge. 

FROSTING NO. 1 

One-half or y lb. confectioner’s sugar, little less than ^2 
lb. butter, mix until creamy; add y? cup strong coffee left 
from breakfast. Put on cake when cool and place in ice box. 
Cover with oil paper. If it’s a two-layer cake, put half of No. 
1 on one half of cake, then mix Vz square Baker’s chocolate 
(melted) with balance of frosting. Little more work, little 
better taste and look. 

—Mrs. Wm. Ross Brown. 

BOILED FROSTING NO. 2 

Boil y 2 cup granulated sugar with *4 cll P water till it 
threads from spoon. Beat white of 1 egg to stiff froth. Re¬ 
move syrup from stove, allow it to cool a little, then add the 
froth and stir constantly till well mixed. Flavor to suit the 
taste. Fruit can also be added. One cup seedless raisins 
chopped and stirred in is most excellent. This frosting must 
be used at once. 

—Mrs. Wm. Ross Brown. 

BUTTER FROSTING 

One-half cup butter creamed and beaten until foamy. 
Confectionery sugar to make stiff enough to spread; add 1 tsp. 
vanilla or flavor with crushed strawberries. 

—Mrs. C. P. Mebane. 

CHOCOLATE ICING 

Two cups powdered confectioner’s sugar, 1 heaping tblsp. 
cocoa, 1 heaping tblsp. butter. Melt butter and mix above 
thoroughly, then add boiling water gradually until desired 
consistency. Be careful adding water as it becomes too thin. 
You may add more sugar if too much water has been used. 
Very good and easy to make. 

—Mrs. H. H. McCreary. 

MOCK MAPLE ICING 

One cup sugar and 1*4 tblsp. N. O. molasseswhite of 1 
egg. Put sugar and water in saucepan and boil until it threads 
in cold water. Beat it slowly into the well beaten egg, and 
then beat until nearly cool. Spread on cake. 



108 


THE CLEVELAND SOROSIS COOK BOOK 


CAKES AND ICINGS 




THE CLEVELAND SOROSIS COOK BOOK 


109 


CAKES AND ICINGS 





110 


THE CLEVELAND SOROSIS COOK BOOK 


KATHRYN GORDON GRANT 
DRAMATIC READER 

Private Pupils Programs furnished 

by appointment for evening functions 

Garfield 3964 -R Main 2643 . Res. 1906 East 105th St. Suite 28 


MME. STEVENSON 

MODISTE 

AFTERNOON and EVENING GOWNS 

Sewing School 

Private Lessons, $2.00 
Class Lessons, - .50 

615 E. 109th St. Eddy 455-J 


WANDA C. TOPE 

Specialist in 

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Crocheting and Embroidering Done on Order Only 
Telephone Garfield 7125-W for Appointment 



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Garfield Bldg. 














THE CLEVELAND SOROSIS COOK BOOK 


111 


SMALL CAKES, COOKIES AND DOUGHNUTS. 


CUP CAKES 

One and one-half cups sugar, ^4 cup butter, 1 cup sour 
milk, 1 tsp. soda, 2 eggs, pinch salt, 1 tsp. cinnamon, 1 tsp. 
nutmeg, 1 tsp. cloves, 2 cups flour. 

—Mrs. E. L. Southern. 

DATE BARS 

Three eggs, 1 cup sugar, 1 cup flour, pinch of salt, *4 tsp. 
baking powder, 1 tsp. vanilla, 1 lb. dates, stoned and chopped, 
1 cup English walnuts, broken. Beat yolks, add sugar, dates 
(floured), beaten whites and flour (in which baking powder 
has been sifted), alternately, then walnuts, salt and vanilla. 
Bake in thin sheets from 15 to 20 minutes, cut into bar shape 
while warm. 

—Mrs. H. L. McDonald. 

DROP CAKES 

Three eggs, lb. English walnut meats chopped fine, 1 
lb. dates, \y 2 cups of brown sugar, 1 scant cup butter, 1 tsp. 
baking soda; put in 1 tblsp. sour milk or water, tsp. cream 
tartar; put into 2^ cups of flour. Stir all together and drop 
off spoon into flat pan. 

—Mrs. John G. Spencer. 

DROP NUT CAKES 

One egg, cup flour, 1 cup sugar, 1 cup nut meats 
chopped fine. Drop on buttered tins a tsp. full at a time, 2 
inches apart. Bake in slow oven. 

—Mrs. P. B. Sherman. 

FRUIT AND NUT CHRISTMAS CAKES 

Beat cup butter to a cream; beat in 1 cup sugar, cup 
each of chopped raisins and chopped nuts, 2 eggs, beaten light 
without separating the whites and yolks and cup milk, 1 ^4 cups 
flour, sifted again with 2% level tsp. baking powder. Bake in 
small tins. Decorate with boiled frosting, small, red candies, 
chopped pistachio nuts (green) and a red candle in a holder, 

HERMITS 

Two cups dark brown sugar, 1 cup butter, 2 eggs, cup 
sweet milk, 1 tsp. soda in little water, 1 tsp. cinnamon, 1 lb. 
raisins, 1 cup walnut meats, 3 cups flour. 

—Mrs. John Schirk. 




112 


THE CLEVELAND SOROSIS COOK BOOK 


HERMITS 

Two cups brown sugar, cup shortening, cream to¬ 
gether; 1 cup thick sour cream, 1 cup chopped raisins, 2 beaten 
eggs, 1 tsp. soda, 1 tsp. cinnamon, 1 tsp. cloves and nutmeg. 
Flour to make stiff as can be stirred, drop by tsp. full on but¬ 
tered pan, leaving plenty of room for them to spread. 

—Mrs. C. W. Wangerien. 

HICKORY NUT PUFFS 

One lb. nut meats, 1 lb. granulated sugar, whites of 6 
eggs, whipped, 1 tsp. flour. Drop from spoon in well greased 
pans. 

—Mrs. John Schirck. 

GINGER SNAPS 

One pint molasses, 1 cup butter, 1 tblsp. soda, 1 tblsp. 
ginger, boil all together. When cold mix with flour until very 
stiff. Roll very thin. If not stiff they are of no value. It 
takes muscle to roll them when stiff enough. 

SNOW BALLS 

Whites of 4 eggs, Y measure sugar, 54 measure pastry 
flour, ^4 tsp. cream tartar. Beat eggs half, add cream of tar¬ 
tar, then flour and sugar, sifted and measured. Then add flav¬ 
oring. Bake in large ring mold J4 hour. Turn out when cool 
and cut in about 20 small pieces. Take crust off, make in 
round balls and roll in boiled icing and fresh grated cocoanut. 

—Mrs. W. W. Holliday. 

COOKIES 

Four cups flour, 2y 2 tsp. baking powder, 2 cups light 
brown sugar, 1 cup lard; rub together like pie crust. Then 
add 3 eggs well beaten with 2 tblsp. water. 

—Mrs. C. C. True. 

COOKIES 

Two eggs, 2 large cups granulated sugar, Y\ cup sour 
milk, 1 level tsp. soda, 1 large cup lard, 1 tblsp. butter, 1 tsp. 
lemon, salt. Flour to roll soft. Sprinkle with sugar. 

—Mrs. F. G. Hogan. 

COOKIES 

Work 1 cupful butter till creamy, then add gradually 
while beating constantly 1 cup sugar. Add 1 unbeaten egg. 
Continue beating and add another egg. Then add J4 tsp. soda 
dissolved in 2 tblsp. milk, a little salt and 214 or 3 cups flour. 



THE CLEVELAND SOROSIS COOK BOOK 


113 



□ 


L 1 

1 i 




MACAROONS 

Whites of two eggs, cup sugar, 1 cup chopped English 
walnuts. Chop the nuts (which should be very fresh) and 
mix thoroughly with sugar. 

Beat the whites of the eggs very stiff and add to the nuts 
and sugar, very lightly and quickly. 

Drop on unbuttered tins about two inches apart, a small 
tsp. for each cake. Bake in a very slow oven about 30 min¬ 
utes. 

This recipe will make about 12 macaroons. Good only 
in cold weather. 

—Mrs. C. L. Graber. 


1 1 

n 

i i 





























114 


THE CLEVELAND SOROSIS COOK BOOK 


COCOANUT COOKIES 

One-half cup cocoanut, 1 cup sugar, 1 cup shortening, *4 
cup sour milk, tsp. soda, a pinch of salt and tsp. baking 
powder in the flour. Roll quite thick and sprinkle with sugar. 

—Julia Noville. 

CREAM COOKIES 

One cup sour cream, 1 cup sour milk, 1 cup shortening, *4 
butter and V 2 lard, 3 cups sugar, 3 eggs, 3 tsp. soda, level, 
dissolved in a little warm water; 1 whole nutmeg, grated; 
flour enough to roll soft as possible. Large recipe. 

—Mrs. Eugene Warner. 

DROP FRUIT COOKIES 

One cup shortening, equal butter and lard, \ l / 2 cups su¬ 
gar, 1 cup English walnuts or pecans, chopped, or 1 cup rais¬ 
ins, chopped (both if desired), 1 cup sour milk, 3 eggs, 1 tsp. 
soda, 1 tsp. cinnamon, enough flour to make a little stiffer than 
cake dough. 

—Mrs. P. A. McCaskey. 

FILLED COOKIES 

One cup sugar, cup butter and lard mixed, 1 egg, J4 
cup sweet milk, 1 tsp. soda, 3j4 cups flour sifted with 2 tsp. 
b. p. vanilla. Mix and roll thin, cut out and place the follow¬ 
ing on half the cookies: cup water, 1 cup chopped raisins, 

J4 cup sugar, cooked. Add to this 1 tblsp. flour, mix with 
cold water and lemon juice. Cook until thick. Cover and 
bake. 

—Mrs. Allport. 

MOTHER’S GINGER COOKIES THAT NEVER FAIL 

One pt. molasses warmed with cup lard or butter and 
>4 pt. brown (dark) sugar; dissolve 1 large tblsp. soda in *4 
teacup boiling water. Mix the above and cool. Beat yolks 
of 3 eggs thoroughly, add to above and cool. Also 1 tblsp. 
ginger, 1 tblsp. cinnamon, sufficient flour to make dough to 
handle easily. Bake slowly. 

—Mrs. Francis Lytle. 

NUT COOKIES \ 

Three eggs beaten separately, 1 cup sugar, 1 tbsp. butter, 
1 pinch salt, \ J / 2 tsp. baking powder, 1 lb. dates cut fine. 1 cup 
nut meats cut fine, 1*4 cups flour. Bake in shallow pan, 
spreading out to J4 inch thickness. When cool cut into strips 
and roll in confectioner’s sugar. 

—Mrs. George A. Tinnerman. 



THE CLEVELAND SOROSIS COOK BOOK 


115 


OATMEAL COOKIES 

One cup sugar, y 2 cup lard or butter, 1 egg, 42 cup sweet 
milk, 1 level tsp. cinnamon, 44 tsp. soda, 44 tsp. baking pow¬ 
der sifted with 2 cups flour, 1 cup uncooked oatmeal, 44 cup 
chopped raisins. Drop with spoon on buttered tins. 

—Mrs. Louise Davidson. 

SOUR CREAM COOKIES 

One cup sour cream (heavy), ^4 cup butter, 2 cups sugar, 
1 tsp. soda, scant, 2 eggs, 44 tsp. baking powder, salt, flavor¬ 
ing to taste. Add sufficient flour to make dough to handle 
easily. Make trial cooky. 

—Mrs. Francis Lytle. 

CRULLERS 

One-quarter cup butter, 1 cup sugar, 1 cup milk, 2 eggs, 
44 nutmeg, 2^4 tsp. baking powder, flour to stiffen. Mix 
sugar and butter to a cream, add eggs with milk and flour. 

DOUGHNUTS 

Two eggs, 1 cup sweet milk, 1 cup sugar, 3 tsp. melted 
lard, 1 tsp. salt, ^4 small nutmeg, 3 tsp. baking powder. Flour 
enough to make a soft dough. Beat the eggs, add the sugar 
and mix thoroughly; add the melted lard, salt and nutmeg, 
then the milk. Then gradually add the flour into which the 
baking powder has been thoroughly sifted. Roll out and cut 
with a doughnut cutter and fry in hot fat. 

—Mrs. C. L. Graber. 

DOUGHNUTS 

One-half cup sour milk, )4 cup sour cream, 1 tsp. soda, 
1 egg, beaten, 1 cup sugar (scant), light brown, ^4 tsp. cin¬ 
namon, )4 tsp. nutmeg, 1 tsp. vanilla, little salt, 44 tsp. baking 
powder in flour to prevent grease soaking in. Just enough 
flour to roll on board. Either sour cream and sour milk can 
be used, or 1 cup sour milk and 3 tsp. shortening. Fry in 
deep fat. 

—Mrs. F. W. Cammann, Jr. 

DOUGHNUTS 

Three-quarter cup sugar, 1 tblsp. butter, 1 egg, 1 tsp. cin¬ 
namon, 2 tsp. baking powder, flour enough to roll. Recipe 
makes 2j4 dozen. 


—Mrs. W. D. Pudney. 





116 


THE CLEVELAND SOROSIS COOK BOOK 


DOUGHNUTS 

Two cups granulated sugar, 1 cup sweet milk, 3 eggs, 1 
pt. mashed potatoes, 4 tblsp. melted lard, y 2 tblsp. nutmeg, 4 
tsp. baking powder. Have lard on hot. Roll all out after it 
has been made in dough. Cut with cutter. In order to test 
lard drop one of centers into lard and if it browns nicely, the 
lard is in condition for doughnuts. 

—Miss Agnes O’Neill. 

POTATO FRIED CAKES 

One pt. hot mashed potatoes, 1 tsp. butter, 2 cups fine 
gran, sugar, 1 cup sweet milk, 3 eggs well beaten, 3 level tsp. 
baking powder, 6 cups flour, pinch salt, little grated nutmeg. 
Stir potatoes, sugar, and butter together, add eggs, milk and 
5 cups of the flour, with the baking powder sifted in, reserv¬ 
ing 1 cup of flour to use on the board. Add 1 handful chopped 
blanched almond meats just before rolling out. This makes 
about 5 dozen fried cakes and they are very good. 

—Mrs. F. C. Thornton. 





THE CLEVELAND SOROSIS COOK BOOK 


117 


SMALL CAKES, COOKIES AND DOUGHNUTS. 



118 


THE CLEVELAND SOROSIS COOK BOOK 



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THE CLEVELAND SOROSIS COOK BOOK 


119 


SHORTCAKES 


ORANGE SHORTCAKE 

Five oranges sliced thin, 1 cup sugar, let stand; 1 tblsp. 
butter, beaten; 1 cup granulated sugar; cream; 2 eggs, beaten. 
Pour this over shortcake after it is made. Put in oven a few 
minutes. 

—Mrs. Burnham. 

ORANGE SHORTCAKE 

Six oranges sliced thin, cover well with sugar and let 
stand 2 or 3 hours. Bake six biscuits made from rich baking pow¬ 
der dough, same as you use for strawberry shortcake. Break 
open and spread with butter, sugar and oranges. Put oranges on 
top of biscuit and pour some of the juice over each one. Sprinkle 
pulverised sugar over also and top with whipped cream. 

—Mrs. Dorr Warner. 


SHORTCAKE 

One inch cube of butter, 1 cup flour and little more, 1 
heaping tsp. sugar, 1 tsp. baking powder, mix. Stir in beaten 
egg with equal quantity of milk and little salt. Cut cake in 
half and butter each before putting in the fruit. 

—Mrs. W. A. Galpin. 


SHORTCAKE OR MUFFINS 

One egg, 1 cup milk, 2 cups flour, 2 tsp. baking powder, 
5 tblsp. butter. Break 1 egg into a cup and fill with milk. 
Put in mixing pan and beat briskly. Add 2 cups flour, 2 tsp. 
baking powder. Stir thoroughly, then add 5 tblsp. melted 
butter. Bake in 1 pan for shortcake. Do not split but pile 
fruit on bottom, when baked. Use patty pans for muffins. 

—Mrs. Cora G. Carrel. 

PASTRY FOR SHORTCAKE OR MEAT PIE 

Two cups flour, ^4 tsp. salt, 2 tsp. baking powder, 2 tblsp. 
shortening, rubbed together. White of 1 egg, beaten; then 
add yolk and beat, then Y cup milk and pour over the flour. 
Mix with a silver fork. When done cut shortcake with linen 
thread instead of knife. 


—Mrs. Jackson. 





120 


THE CLEVELAND SOROSIS COOK BOOK 


(Hhe iEurliti Ihttrrtatmmmt iUtmut 


ARTHUR C. COIT, LOUIS J. ALBER, 

President Secretary-Treasurer 

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In addition to the one hundred and ten artists on our regular 
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THE CLEVELAND SOROSIS COOK BOOK 


121 


JELLIES, PRESERVES, ETC. 


CRABAPPLE JELLY 

One pk. crabapples, wash and cut in quarters. Then put 
in a kettle, well covered with water. Cook slowly for about 
2y 2 hours. Then put in a cheesecloth bag and drain over 
night. Measure juice and to each cup of juice add 1 scant cup 
granulated sugar. When juice is boiling add sugar and juice 
of 1 lemon. Cook about 30 minutes. To secure best results 
sugar should be heated before being added to juice. 

—Mrs. J. H. Wigman. 

BAR LE DUC PRESERVE 

Eight lbs. currants, 2 cups water; boil until tender, and 
mash through sieve if desired seedless. Grind and boil peel 
of 2 lemons and 4 oranges in a little water till tender; drain, 
mix with currants ; add 8 lbs. granulated sugar, and the juice 
of 4 lemons and 8 oranges; boil 15 minutes; add 1 pt. honey; 
seal in glasses. 

-—Mrs. Alice G. Adams. 

WIESBADEN STRAWBERRY PRESERVE 

Two qts. strawberries, 1 pt. sugar; crush 1 qt. berries, 
simmer 20 minutes; strain, add sugar, boil until thick. Fill 
hot glasses with whole, uncooked berries, pour boiling syrup 
over them and seal. 

—Mrs. Alice G. Adams. 

CONSERVE 

One qt. cherries, 1 qt. raspberries, 1 qt. gooseberries, 1 qt. 
currants. Put 4 lbs. sugar with this and let come to boil slow¬ 
ly. Boil 20 minutes. Add no water. 

—Mrs. J. E. Allport. 

GOOSEBERRY CONSERVE 

Two lbs. gooseberries, 4 cups sugar, 1 lemon, 1 orange, 1 
cup raisins. Coarsely grind berries and raisins and peels; add 
sugar and juices of orange and lemon, cook about 45 minutes. 
Seal. Rhubarb may be preserved in the same manner. 

—Mrs. Alice G. Adams. 





122 


THE CLEVELAND SOROSIS COOK BOOK 


GRAPE CONSERVE 

Three pints Concord grapes, separate pulp from skin. 
Cook pulp and put through colander to remove seeds. Add 
skins to pulp with 1 cup water, \y 2 pts. sugar, 2 oranges cut in 
small pieces (rind and all), 1 cup seeded raisins. Cook 20 
minutes, then add 1 cup chopped nuts (almonds best), cook 
until thick enough. —Mrs. Fred Hibben. 

PEACH CONSERVE 

Five lbs. peaches, 5 lbs. sugar, 1 lb. English walnuts. 
Wash peaches but do not pare. Put through meat grinder. 
Break the peach stones and chop the kernels, together with 
the walnuts. Cook all until the consistency of jam, stirring 
constantly to prevent burning. Put in jelly glasses. This is 
a good way to use up the soft peaches that may not look so 
well for canning. 

PLUM CONSERVE 

Six lbs. prune plums, other kinds too sour; 6 lbs. sugar, 

2 lbs. English walnuts, 2 lbs. raisins, 6 oranges, y 2 lemon or 
1 small lemon, plum kernels. Cut plums in half and remove 
pits. Place plums in layers with sugar and let stand over - 
night. Extract and strain juice from oranges and lemon. Cut 
the rind in y inch pieces. Cut raisins in half and break nut 
meats and plum kernels in small pieces. Place all in preserv¬ 
ing kettle and boil slowly for 1 hour, or to the consistency of 
jam. Pour into jars and seal. —Mrs. G. R. Wilkins. 

RED RASPBERRY CONSERVE 

Three qts. red raspberries, 3 qts. red currant juice, 5 lbs. 
sugar, 2 oranges cut in small pieces, grated rind of 1 ; 1 lb. 
seeded raisins, 1 lb. chopped walnuts, added a few minutes 
before taking from fire. Cook until stifif. 

—Mrs. W. D. Pudney. 

CHICAGO JAM 

Two qts. sour cherries, 2 oranges, 1 lemon, 2 lbs. sugar, 
lb. raisins, 1 lb. English walnuts broken into pieces. Slice 
the oranges and the lemon into small thin pieces, leaving the 
peel on. Cook 20 minutes, adding nut meat five minutes be¬ 
fore taking from fire. —Mrs. W. C. Millard. 

STRAWBERRY SUNSHINE 

Two cups sugar, 1 qt. berries. Let stand several hours. 
Boil 20 minutes, spread on platters until it is like jelly, which 
will be in two or three days. Put into jelly glasses. 

—Mrs. J. A. Green. 




THE CLEVELAND SOROSIS COOK BOOK 


123 


PICKLES AND RELISHES 


CHERRY OLIVES 

Select perfect cherries (sweet cherries are best) leave stems 
on and wash. Fill jar full, then add 1 cup of vinegar and 1 
tblsp., salt to each pint jar; seal. 

Miss Jennie A. Burns. 


CUCUMBER PICKLES 

One gal. vinegar, cups salt, 2 tsp. ground mustard, ltsp. 
saccharine, 1 cup horseradish, cut in small pieces. Wash cucum¬ 
bers in the evening , cover with boiling water, let stand over night. 
In morning pour off water and pack in jars or crocks, if in crocks 
cover with grape leaves. Put all the ingedients into the vinegar, 
stir until it dissolves and pour over the cucumbers cold. Very 
delicious and easy to make. 

Mrs. J. O. Gordon. 


CUCUMBER PICKLES 

One hundred cucumbers sliced about ^4 inch thick, 12 onions 
sliced. 1 cup salt and let them stand 3 hours then drain in a bag 
over night; add—2 cups mustard seed, 3J4 qts. vinegar, 1 cup 
olive oil, 4 cups brown sugar; let stand 2 hours and can cold. 

Mrs. C. S. Selover. 


MUSTARD PICKLES 

Three qts. small cucumbers, lqt. small oinions, 1 large cauli¬ 
flower, 3 stalks celery, 3 large green peppers. Cut in small pieces 
—let stand in made brine over night—in morning scald same in 
same brine and strain well. 

Dressing for Above 

Two qts. vinegar, 3 tblsp. mustard, 2 cups sugar, 2 small 
tblsp. of tumeric (dissolved in water over night), 1 cup flour; 
stir mustard and flour with water to smooth paste—dissolve 
sugar in vinegar on stove and boil—stir in flour and mustard and 
tumeric, put in vegatables and stir well—when thoroughly heated 
—seal up. 


Mrs. E. H. Chapman. 





124 


THE CLEVELAND SOROSIS COOK BOOK 


MUSTARD PICKLES—FINE 

One qt. of ripe cucumbers cut in small pieces, 1 qt. of green 
cucumbers cut in small pieces, 1 qt. of green tomatoes cut in slices, 
1 large cauliflower divided up, 6 green peppers cut fine, put all in 
a weak brine for 24 hours, drain, put in a kettle and boil for a 
few minutes in equal parts of vinegar and water. 

Dressing 

Six tblsp. of mustard, 1*4 cups white sugar, 1 tblsp. of 
tumeric, 1 cup of flour, 34 lb. of white mustard seed, mix 
thoroughly and add 2 cups of best vinegar, cook and pour over 
pickles while hot. 

—Mrs. H. M. Chisholm. 

MUSTARD PICKLE 

Two qts. sliced cucumbers, 1 qt. sliced onions, lqt. green to¬ 
matoes, 1 large cauliflower or cabbage. Put cucumbers, tomatoes 
and cauliflower, or cabbage in brine over night. In the morning 
scald all vegetables, with 2 large green peppers added, in the 
brine. Drain; Dressing to 3 qts. vinegar, add 2 cups brown sugar 
and 1 cup flour, 6 oz. of ground mustard. Mix well together and 
scald, then pour over vegetables and stir well. Cucumbers and 
tomatoes should be pared. 

Mrs. G. R. Wilkins. 

OIL PICKLE 

Four doz. small cucumbers—cut thin on cutter, 1 qt. vinegar, 
54 tea cup salt, 34 tea cup sugar, y 2 tea cup of white mustard 
seed, 54 tea cup of black mustard seed, 2 tlbsp. celery salt, 1 cup 
pure olive oil. Mix all and pour over cucumbers, let stand over 
night. Seal in jars. 

Mrs. Ivan Yoder. 


SWEET WATER MELON PICKLE 

Peel and boil in 3/3 water 54 vinegar until you can pierce with 
a straw, drain in colander; then to 1 qt. of vinegar add 3 lbs. 
brown sugar, 2 oz. cinnamon, 1 oz. cloves, 34 oz. mace. Let vine¬ 
gar, sugar and spices boil about 15 minutes. Then put in the 
rind and boil a little but not too soft. Take them out and let the 
syrup boil few minutes longer. Then pour over the rind and be 
sure it is well covered with syrup. The thicker the rind the bet¬ 
ter. Remove the pink pulp inside rind. 

Mrs. Clara A. Hower. 




THE CLEVELAND SOROSIS COOK BOOK 


125 


CANDIED APPLES 

Put butter, size egg, 1 cup light brown sugar and 34 cup 
water in frying pan and boil till sugar dissolves. Cut apples in 
half without peeling, remove core and place flat side down in 
syrup, cover and cook till done. Place on platter and after 
syrup cooks, pour over apples. Serve with meats. 

—Mrs. Fred Hibben. 

SPICED APPLES 

Take enough Baldwin apples to make about 2 qts. sliced 
34 in. thick. Core apples but do not remove parings. 3 cups 
sugar, 1 lb. little red cinnamon candies, add enough water to 
cook apples. Serve with red or green cherry in center of each 
slice of apple. If allowed to stand in syrup two or three days will 
improve quality. 

Mrs. Charles B. Stauffer. 

CATSUP 

One peck tomatoes washed and cut fine. Then put on to 
cook; with 4 onions, celery and 1 green pepper, cook until soft, 
then put through a sieve. Put on and cook about 34 hour, then 
add 1 cup of vinegar, 34 cup salt, nearly 1 cup sugar, cayenne 
pepper (to suit taste,) 1 tsp. cinnamon, 3/2 tsp. cloves, 34 tsp. 
ginger. Cook all 1 hour. 

Mrs. Wm. Ross Brown. 

CHILI SAUCE 

One peck of ripe tomatoes, peeled and chopped fine, 1 qt. 
of chopped onions, celery, boil 1 hour, then add 1 lb. of brown 
sugar, \y 2 pts. vinegar, 1 tblsp. cinnamon, 1 tsp. allspice, 34 tsp. 
cloves, 1 large red pepper, 1 dessert spoon of ginger, 34 cup salt, 
boil all one hour. 

CHILI SAUCE 

One-half bu. tomatoes, 8 red onions, 5 sweet green peppers, 
3 sweet red peppers, 2 red long peppers, 2 pts. vinegar, 1 tsp. 
ground mustard seed, J 4 tsp. ground allspice, 34 tsp. ground 
cloves, 1 tsp. ground nutmeg, 4 tsp. salt, 34 tsp. cinnamon, \y 2 
cups brown sugar; boil 3 hours. 

Mrs. Ivan Yoder. 

CHRISTMAS RELISH—(Red, Green and White) 

Chop six red peppers, 6 green peppers, 6 onions, 1 stalk 
celery; pour boiling water over, let stand 5 minutes, drain. Heat 
I 34 cups vinegar, 1 cup sugar, 2 even tblsps. salt; add chop, let 
come to a boil. Seal. 


Mrs. Alice G. Adams. 




126 


THE CLEVELAND SOROSIS COOK BOOK 


CORN RELISH 

One and one-half doz. ears of corn, 3 red or green peppers, 6 
onions, 1 head cabbage, 34 lb. white mustard seed, 21b. granulated 
sugar, 2 tsp. flour, 34 cup salt, 2 qts. vinegar, }4 tsp. tumeric, 34 
oz. celery seed. Grind (except corn)with coarse grinder, mix 
and boil 20 minutes. 

Mrs. E. A. Hotchkiss. 

CORN RELISH 

One doz. ears of corn, 1 head of cabbage, 4 good sized 
onions, 2 red peppers, 134 cups brown sugar, 2 level tblsp. 
mustard, 34 cup salt, lf4 pts. vinegar. Boil from 10 to 15 min¬ 
utes. A relish for oysters or meats; all has to be cut up fine. 

Mrs. Wiles. 

CUCUMBER CHIPS 

One hundred small cucumbers, 1 qt. small onions; peel 
onions, slice both very thin, add 34 cup salt; let stand 3 hours; 
drain well. 

Dressing 

Mix thoroughly 1 cup olive oil, 10 cents’ worth white mustard 
seed, same of black mustard seed, 34 tblsp. celery seed, 2 qts. 
cider vinegar. Pour this over mixture. Bottle cold. 

Mrs. Thorne. 

ENGLISH CHOW CHOW—Excellent 

Two qt. small cucumbers, cut in small pieces, 1 qt. small 
onions, 1 qt. small green tomatoes, 1 head cabbage sliced coarsely, 
1 head cauliflower, cut in small pieces, sprinkle sparingly with 
salt. Let stand over night. Drain off all brine. Put in preserv¬ 
ing kettle, add 3 tblsp. mustard seed, 2 celery seed, 2 whole 
allspice, 2 whole cloves, 4 coffee cups sugar, 2 tblsp. ground mixed 
mustard. Pour over enough cider vinegar to cover. Let simmer 
till tender. Stir in an ounce of tumeric before sealing. It im¬ 
proves in flavor the longer it is kept. Mrs. Dorr Warner. 

GINGERED PEARS 

Eight lbs. of cored and sliced pears, 4 lbs. of sugar, 34 lb. 
of preserved ginger cut in small pieces. Let mixture stand over 
night. In the morning add 3 lemons sliced thin. Cook slowly 
for 3 hours and seal in small jars. 

Mrs. G. R. Wilkins. 

GINGER PEARS 

Eight lbs. of pears cut in dice, 6 lbs. granulated sugar, 1 qt. 
of water, 1 lb. preserved ginger, 3 lemons sliced thin. Cook 
slowly 2 hours or until pears are deep amber color. 

Mrs. Chas. H. Cooper. 



THE CLEVELAND SOROSIS COOK BOOK 


127 


GINGER PEARS 

Eight lbs. duchess pears (diced), 8 lbs. sugar, 4 lemons, 1 
jar Canton preserved ginger—25 cents. Boil whole lemons in 
enough water to cover until soft, after washing the lemon well. 
Use water that is left to start sugar and pears, cut lemons into 
dice, and add to pears after they have cooked an hour, add 
ginger cut in small pieces , cook until thick. 

Mrs. Clara A. Hower. 

GINGER PEARS 

One pk. pears peeled and sliced very thin, 6 lemons, 4 peeled, 
2 unpeeled and sliced very very thin, 8 lbs. granulated sugar, y 2 
lb. preserved or candied ginger. Put the ingredients in alternate 
layers and let stand over night. Simmer for 5 or 6 hours. Add 
no water. Mrs. W. C. Millard. 


JINJAPPA (Perversion of “Ginger Apple”) 

Two and one-half lbs. chopped or chipped sour apples—a 
firm, clear variety; \y 2 lbs. light brown sugar, \y 2 lemons, juice 
and rind, 1 y 2 oranges, juice and rind, p 2 ounce powdered white 
ginger-root. Enough water to prevent burning. Cover and cook 
slowly until a clear, heavy preserve. Seal. 

Pears may be preserved in the same manner. 

PEPPER HASH RELISH MrS ' AllCe ^ Aclams - 


Twelve green peppers, 12 red peppers, 12 large onions. Chop 
and cover with boiling water for 10 minutes. Drain and cover 
again with boiling water for 10 minutes—drain. Cook 20 min¬ 
utes with \y 2 pints vinegar—sometimes a little more is necessary. 
\y 2 cups brown sugar, 3 tblsp. salt. Place in jars or small pots 
for future use. Best to seal. Mrs. Frances Lytle. 

RUBY-FLECKED WHITE RELISH 


Twelve large cucumbers, 8 large onions, sliced thin; 3 red 
peppers, chopped; add 5 cups vinegar, 3 large tbls. white mustard 
seed, 1 tblsp. salt, 3 cups sugar; boil 15 minutes; add 2 tblsps. 
mustard and 1 tblsp. flour smoothed with 1 cup vinegar; boil up; 
seal. Mrs. Alice G. Adams. 

SPANISH HOT 

Thirty good sized ripe tomatoes, 10 green peppers, 11 cups 
vinegar, 10 onions, 1 red pepper, 5 cups granulated sugar, 5 tblsps. 
salt, 1 package pepper. Chop all fine and cook 3 hours and can. 
This is fine. Mrs. M. A. Etowlette. 

VENISON JELLY 

One pk. grapes not too ripe, picked from the stems; 6 lbs. of 
sugar, 1 cup of whole cloves, 1 oz. stick cinnamon. Cook grapes, 
vinegar and spice until grapes are soft, then proceed as with any 
jelly. This is very fine to serve with meats.. 





128 


THE CLEVELAND SOROSIS COOK BOOK 


Health is Happiness 


Expert Exterminating 

and Disinfecting 

(2 years in Europe and University 
course.) Our methods recommended by 
all Government and State Experts, also 
by the City Health Board. 

We fumigate destroy all Vermin and Germs—purifying the premises so 
treated. We give very special terms to Orphanages, Hospitals and 
Charitable Institutions. Managers of Boats, Hotels, Stores, Apartments, 
and some 35,000 satisfied customers of the past 6-7 years, give us enthu¬ 
siastic praise. Let us send an expert to consult with you; and explain 
how our methods increase the healthy conditions of your homes; how we 
save you money and help make your investments more satisfactory; also 
let us submit our references. 

THE INSECT EXTERMINATING CO. 

Phone Main 2014-Central 6008 226 THE ARCADE 


Central 3786-R Harvard 610-W 



ROBT. A. CANN 


PLUMBING, SEWERING and HEATING 


3734 West 25th Street 


Wall Paper Painting Window Shades 

THE G. E. SCHMIDT CO. 

8411 Hough Ave. 

DECORATORS AND PAINTERS OF QUALITY 

Garfield 1775-W Princeton 1776-W 







THE CLEVELAND SOROSIS COOK BOOK 


129 


BEVERAGES 


DELICIOUS HOT CHOCOLATE 

One-half cup cocoa, 3 ^ cup sugar, cup flour, y 2 tsp. salt. 
Mix well together and add gradually 1 pt. boiling water. Stir 
over fire 3 minutes. Add 1 qt. boiling milk and boil 5 minutes. 
Add 1 tsp. vanilla and beat 3 minutes. Will serve 12 persons. 

—Miss Helen Sheridan. 

GRAPE JUICE 

Wash and stem 1 qt. grapes (1 qt, after stemmed). Drop 
same in 1-gal. jug, add 3 lbs. melted sugar to grapes, then fill up 
jug with boiling water. Seal and let stand for 2 weeks or longer. 
Delicious drink. (Any kind of grapes.) 

—Mrs. E. H. Chapman. 

GRAPE JUICE 

Take 3 pts. of grapes (after removing from the stem), put 
into a gallon jug, which has been thoroughly sterilized. Then 
pour over them hot syrup made from 2 lbs. sugar and fill jug 
with boiling water. No sealing necessary. Let stand 6 to 8 
weeks before using. 

—Mrs. Tarbell. 

PINEAPPLE LEMONADE 

One pt. water, 1 cup sugar, 1 qt. ice water, 1 can grated pine¬ 
apple, juice of 3 lemons. Make syrup by boiling water and sugar 
10 minutes; add pineapple and lemon juice, cool, strain and add 
ice water. 

—Mrs. H. J. Hartzell. 

PINEAPPLE VINEGAR 

Cover sliced pineapple with 1 pt. of pure cider vinegar, let 
stand 3 or 4 days then mash, strain through cloth as long as it 
runs clear; to 1 qt. of juice add \y 2 lbs. sugar. Boil all together 
10 minutes. Skim carefully. When cool, bottle it, 1 tblsp. of 
syrup to 1 glass of ice water. Blackberries, raspberries, and, in 
fact, any kind of highly flavored fruit is fine. 

—Mrs. Chas. Musselman. 








130 


THE CLEVELAND SOROSIS COOK BOOK 


TABOR QUALITY 
ICE CREAMS-^ 

are now the Ice Creams most in de¬ 
mand in the homes of Cleveland. 

One year in business, our products 
are sold in over 850 stores. 

We ask your patronage. 

The Tabor Ice Cream Co. 

Payne Ave. and E. 35th St. 

Telephones : Rosedale 3140. Central 6713 


B. J. HOAGLAND 

Home-Made Confections and Ice Cream, Ices and Sherberts 

8507 Hough Avenue 
Cleveland 


Absolutely Pure and Clean Food Bell Phone Garfield 6766-J 

CHARLES RYLA ND 
HIGH-CLASS BAKERY 

Birthday and Wedding Cakes Made to Order 
8414 Hough Avenue Cleveland, Ohio 















THE CLEVELAND SOROSIS COOK BOOK 


131 


CONFECTIONERY 


CANDY 

Sugar 3 cups, white Karo ^ cup, water cup, whites of 2 
eggs, 1 cup of nuts. When sugar, Karo and water are boiled 
enough to make a soft ball take out one cup of the syrup and 
stir into the beaten whites of eggs. Then stir all together until 
it sugars. Add the nuts just before spreading on buttered plates. 

—Mrs. J. O. Gordon. 

CHOCOLATE CARAMELS 

Four cups brown sugar, cup butter, ^4 cup milk, ^4 cake 
chocolate. Boil until it forms a hard ball in water. 

—Harriet Colcord. 

STUFFED DATES 

Remove seeds from dates and put in }4 English walnut; 
press together and roll in pulverized sugar. 

—Mrs. J. A. Green. 

CARAMEL FUDGE 

Three cups light brown sugar, \y 2 cups sweet milk. Pinch 
of soda in milk before putting with sugar. Pinch of cream of 
tartar after begins to boil. 1 tblsp. butter when almost done; 1 
tsp. vanilla (2 if desired). Cook until forms soft ball in water. 
Add 1 cup nuts, chopped fine, if desired. 

—Mrs. W. H. Chubb. 

CHOCOLATE FUDGE 

Two cups sugar, J4 cup milk, 2 squares butter chocolate. 
Put ingredients in sauce pan, stir over fire until dissolved, bring 
slowly to boil and let boil, stirring occasionally until it will form 
a soft ball when tried in cold water. Take off fire, add large 
lump butter, pinch of salt and tsp. of vanilla and J4 cup broken 
nut meats (if desired). Beat until thick and pour into buttered 
pan. 

—Mrs. Frank Dixon. 

DIVINITY CANDY 

Stir together 3 cups sugar, 1 cup Karo, 1 cup boiling water; 
then boil without stirring until it hardens in water. Let stand 
until it stops bubbling; beat into 2 stiffly-beaten egg-whites until 
stifif. Add 1 cup chopped nut meats, 1 tsp. vanilla and pinch of 
salt while beating. Loaf in buttered pans. 

—Mrs. Alice G. Adams. 






132 


THE CLEVELAND SOROSIS COOK BOOK 


DIVINITY CREAM 

One-half cup corn syrup, l l / 2 cups granulated sugar, 34 cup 
water; boil until soft ball and put in white 1 egg, beaten stiff, 3/2 
cup chopped nuts and vanilla. 

—Mrs. Kenneth Taylor. 

HONEY CANDY 

Healthful and beneficial for coughs. 

Two cups honey, lj4'tblsp. vinegar, y 2 tsp. soda, 1 tsp. 
lemon extract, butter y 2 size of walnut. Boil honey, butter and 
vinegar until it hardens when dropped in cold water, then stir in 
soda and extract. Cool in buttered tins, mark and cut in squares. 

—Mrs. Alice G. Adams. 

HONEY SEA FOAM 

Boil 2 cups sugar, 3/3 cup honey, 3/3 cup water until it threads. 
Pour syrup over 2 well-beaten egg-whites, beat until crystallized. 
Cool, add 1 tsp. vanilla, drop from tsp. on buttered paper. 

—Mrs. Alice G. Adams. 

DATE NUT KISSES 

Beat 2 egg-whites stiff; add 1 cup powdered sugar, 1 cup 
chopped nut meats, 1 cup chopped dates. Drop from tsp. on but¬ 
tered pans, bake a delicate brown in slow oven. Makes 30 kisses. 

—Mrs. Alice G. Adams. 

NOUGAT 

First part—1 cup sugar, % cup warm water. Second part— 
2y 2 cups sugar, 1 cup corn syrup, 34 CU P warm water. Put both 
parts on stove at same time. While they are boiling beat whites 
of 3 eggs very stiff. Test first part and when it crackles in cold 
water pour over the beaten whites of the eggs and beat well. In 
the meantime test second part and when it crackles in cold water 
beat into first part. Beat thoroughly and when mixture begins 
to stiffen beat in 1 cup chopped nut meats, 1 tsp. of flavoring and 
y 2 tsp. salt. Pour into buttered pans and smooth down. 

—Mrs. L. B. Snow. 

NUGUTINA CANDY 

Two large tblsp. glucose dissolved in a little water; when hot 
put in 3 pts. sugar. Cook until it forms a soft ball in cold water. 
Beat slowly into two stiffly-beaten egg-whites, until smooth. Add 
1 cup chopped nuts, candied cherries and pineapple if desired. 
Beat well and pour into box lined with waxed paper. 

—Mrs. Alice G. Adams. 




THE CLEVELAND SOROSIS COOK BOOK 


133 


OPERA CARAMELS 

Two cups granulated sugar, ^4 CU P milk, butter size of wal¬ 
nut, 2 tsp. vanilla. Place the ingredients in a granite sauce pan 
and boil; when candy forms a soft ball remove from the stove and 
place pan in cold water for a few minutes, then stir until creamy, 
pour on buttered tin, and cut into squares; chopped nuts or co- 
coanut added while stirring makes it very nice. 

—Miss Charlotte King. 

PINOUCHI CANDY 

One cup milk, 4 cups light brown sugar, 3 tblsp. butter. Cook 
slowly until it hardens in water. Remove from fire and beat in 
rapidly 1 cup chopped nuts. When thick and creamy, spread on 
buttered pans and mark off into squares. 

—Mrs. Alice G. Adams. 

CREAM TAFFY 

Two cups granulated sugar, ^4 cup water, 2 tblsp. vinegar, 
2 tblsp. cream, with pinch of soda. Pinch cream of tartar after 
comes to a boil. 2 tblsp. butter after comes to a boil. Flavor to 
taste. Cook until it first begins to thread in cold water. Pull 
when cool. 


Mrs. W. H. Chubb. 



134 


THE CLEVELAND SOROSIS COOK BOOK 


THE J. N. RICHARDS CO. 

HIGH CLASS 


FUNERAL DIRECTORS 



8300 Hough Ave. 8142 Broadway 

Gar. 2316-W Broadway 71 

Union 135 

15022 Aspinwall Ave., Bedford, O. 

Eddy 294 Bedford 41 

Wood 196 

OFFICES OPEN DAY AND NIGHT 


WILLIAM ABEL & SONS CO. 

FURNITURE DEALERS and 
GENERAL UNDERTAKERS 

7017-7019 SUPERIOR AVENUE 

Auto Invalid Carriage and Ambulance 

Chapel in connection 


Rosedale 1. Residence Phone, Rosedale 2150. Princeton 26 










THE CLEVELAND SOROSIS COOK BOOK 


135 


MISCELLANEOUS 


HOME-MADE BAKING POWDER 

Eight ounces cream of tartar, 4 ounces baking soda, 4 
ounces cornstarch. Place all in flour sifter and sift at least 
10 times. Put in tight can and use same as that you buy. 
Price about 3/3 as much as when purchased at the grocery. If 
made carefully and used properly, this is as good as the best 
patented baking powder. 

—Mrs. Walter E. Schutt. 


TESTED RECIPE FOR MAKING STUBBORN CLOCK GO IF 
NOT BROKEN OR WORN OUT 

Lay on warm register for about 15 minutes. This thins 
the thickened oil. Now lubricate the works. Eve done it 
often. 

—Mrs. Clara A. Hower. 


MOTH PREVENTATIVE 

Ten cents worth Paris green, 5 cents worth powdered 
salts of ammonia, 5 cents worth carbolic acid, 3/2 pt. table salt. 
Put in box and shake until well mixed. Sprinkle along edge 
of closet floor. 


—Mrs. G. R. Wilkins. 







136 


THE CLEVELAND SOROSIS COOK BOOK 


MISCELLANEOUS RECIPES 



THE CLEVELAND SOROSIS COOK BOOK 


137 


MISCELLANEOUS RECIPES 



138 


THE CLEVELAND SOROSIS COOK BOOK 


MISCELLANEOUS RECIPES 



THE CLEVELAND SOROSIS COOK BOOK 


139 


MISCELLANEOUS RECIPES 



140 


THE CLEVELAND SOROSIS COOK BOOK 


MISCELLANEOUS RECIPES 



THE CLEVELAND SOROSIS COOK BOOK 


141 


MISCELLANEOUS RECIPES 



142 


THE CLEVELAND SOROSIS COOK BOOK 


MISCELLANEOUS RECIPES 



THE CLEVELAND SOROSIS COOK BOOK 


143 


MISCELLANEOUS RECIPES 


9 



144 


THE CLEVELAND SOROSIS COOK BOOK 


MISCELLANEOUS RECIPES 







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